Another Rachel Recipe

I do love me some Thai food. Probably my favorite dish when I go to a Thai restaurant is Thai Basil Chicken....extra hot.

So, I was pleasantly surprised when I came across this recipe from Rachel Ray a year or so ago. I'm sure its not entirely authentic, but the flavor in it competes very well with the restaurant versions I love.

I did tweak the recipe a little bit, since fish sauce, well....doesn't like me. SO I leave that out. I also only use roughly chopped onion instead of doing it two ways, and I serve it over sticky rice, since I own a rice cooker (gotta use it). I also usually make this in the summer time when my garden is full of various varieties of fresh basil, including Thai Basil, but in a pinch, grocery store basil will do, as it did for me when I whipped this up this morning.

Basil, Chili and Garlic Chicken

From Every Day with Rachael Ray

2 tablespoons fish sauce
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons crushed red pepper
1/2 pound thin Asian rice noodles or vermicelli pasta
3 tablespoons vegetable oil
1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
8 cloves garlic, finely chopped (about 3 tablespoons)
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 cup torn fresh basil leaves

1. In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.2. In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.4. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.

Guess what I'm having for lunch TODAY!