Rach Makes A Classic For Myoto Thai Chicken With Basil Peppers Recipes

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RACH MAKES A CLASSIC FOR MYOTO: THAI CHICKEN WITH BASIL & PEPPERS



Rach Makes A Classic For MYOTO: Thai Chicken with Basil & Peppers image

This classic Thai chicken take-out is one Rach also prepares for her vegetarian mom using eggplant, which also goes great with basil & peppers.

Provided by Rachael Ray

Number Of Ingredients 28

About 1 tablespoon oyster sauce
About 1½ tablespoons each dark and light soy sauce (or 3 tablespoons tamari or soy sauce of choice)
1 tablespoon fish sauce
3 tablespoons light brown sugar or granulated sugar
½ cup chicken bone broth or stock
3 tablespoons high-temp cooking oil
such as peanut or safflower
1¼ to 1½ pounds boneless
skinless chicken breasts or thighs (for breasts: halve horizontally then thinly slice; for thighs: trim and dice or thinly slice)
2 large or 3 medium sweet peppers
red or red and green combined
seeded and sliced (about 3 cups)
4 to 5 Thai chilies
or 1 red chili or jalapeño/Serrano pepper
finely chopped or thinly sliced
4 large shallots
peeled and thinly sliced lengthwise (or 1 red onion
quartered and thinly sliced)
4 large cloves garlic
thinly sliced or chopped
1½ inches fresh ginger
peeled and chopped
grated or cut into small thin matchsticks
1 cup Thai basil leaves or a handful basil tops
torn
½ cup Thai mint or a handful of mint
stripped from stems
coarsely chopped

Steps:

  • For the sauce, whisk up ingredients in medium bowl
  • For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan
  • Add chicken in single layer and brown, then remove and reserve
  • Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2
  • Wilt basil and mint into the dish and remove from heat
  • Top rice with chicken and peppers with basil in shallow bowls and serve

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