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Categories:
Jasmine rice peanut oil asian hot chili oil chicken breasts onion red bell pepper green bell pepper garlic fresh bean sprouts coarse black pepper tamari cilantro
Viewed: 62 - Published at: 6 years agoIngredients
- 1 12 cups jasmine rice
- 1 tablespoon peanut oil
- 1 tablespoon asian hot chili oil
- 1 12 lbs chicken breasts
- 1 onion
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 4 garlic cloves
- 2 cups fresh bean sprouts
- 1 teaspoon coarse black pepper
- 14 cup tamari (dark soy sauce)
- cilantro
Method
- Start rice according to package directions.
- Heat oils in large non-stick skillet or wok over high heat.
- Cut chicken into thin strips and chop into bite-sized pieces.
- Add chicken and stir fry until golden, 2-3 minutes.
- Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan.
- Stir-fry 2-3 minutes, then combine with meat.
- Add the garlic and peppers, stir 1 minute, then add soy sauce.
- Adjust seasonings to taste and wilt in basil.
- Remove from heat and serve over rice.
- Garnish with chopped, salted peanuts and cilantro.
