Thursday, January 13, 2011
Rachel Ray's Basil Chili & Garlic Chicken
I haven't been making anything new lately because, I'll be honest, I've been pretty lazy. I haven't been motivated to trying anything new and have just been repeating recipes like my Bolognese sauce or grilling meat. What a great way to start the new year, huh?
I came across this recipe from Rachel Ray on Yahoo and it looked really easy. We all know that a lot of her dishes are pretty easy and tasty, so I thought I'd give it a try to get me out of my rut. It was definitely easy and quite good. My daughter especially loved the noodles, because she LOVES any noodles. This will make be on my make again list.
1/2 cup water
2 Tbsp. fish sauce
2 Tbsp. soy sauce
4 tsp. sugar
2 tsp. crushed red pepper
1/2 lb thin Asian rice noodles
3 Tbsp. vegetable oil
1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
8 cloves garlic, minced
1 1/2 lbs. boneless, skinless chicken, cut into bite size pieces
1 cup fresh basil, torn
1) Cook noodles in a large pot of boiling water until al dente. Drain and set aside.
2) In a small bowl, combine water, fish sauce soy sauce, sugar and crushed red pepper. Stir to dissolve sugar and set aside.
3) Heat wok or large skillet to medium-high heat. Add 2 tablespoon oil. Then add onions and garlic. Stir fry until fragrant and softened, but not browned, about 3 minutes. Transfer mixture to a bowl and set aside.
4) Heat the remaining 1 tablespoon oil. Add chicken and cook through until browned around the edges. Add prepared sauce and onion/garlic mixture and cook, tossing occasionally, until chicken is cooked through and almost half of the liquid has evaporated.
5) Remove from heat and toss in basil leaves until slightly wilted. Serve over cooked noodles.