Red Thai Chicken

Red Thai Chicken

Serves 4

Ingredients

A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce and a gluten-free sweet chili sauce. If you cannot find a gluten-free chile-garlic paste, you can substitute ¼ tsp. or more of crushed red pepper flakes and add a clove of minced garlic with the vegetables.

½ cup sweet chile sauce (see A Note About Gluten)
2 tbsp. soy sauce (see A Note About Gluten)
1 ½ tbsp. sugar
2 tsp. fish sauce
½ tsp. chile-garlic paste (see A Note About Gluten)
2 tbsp. peanut oil
4 boneless skinless chicken breasts, cut into 1" pieces
1 medium onion, chopped in ½" pieces
1 red bell pepper, thinly sliced
4 oz. fresh haricots verts (from the Produce Department), trimmed
- fresh basil, for garnish
- sliced green onions, for garnish
- prepared rice or rice noodles, for serving
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Directions
  1. In a small mixing bowl, whisk together first 5 ingredients (through chile-garlic paste); set aside.
  2. In an extra-large skillet, heat peanut oil over medium-high heat until shimmering but not smoking.
  3. Add chicken; cook and stir until chicken is browned and nearly cooked through (3-4 min.).
  4. Add vegetables; cook and stir until vegetables are crisp-tender (4-5 min.).
  5. Add chile sauce mixture; cook until sauce thickens (1-2 min.).
  6. Garnish with basil and green onions; serve immediately over rice or noodles.