Red Thai Chicken
Ingredients
A note about gluten: To make this recipe gluten free, use a gluten-free tamari instead of soy sauce, a gluten-free sweet chili sauce and a gluten-free fish sauce. If you can't find a gluten-free chili-garlic paste, you can substitute ¼ tsp. crushed red pepper flakes (or more to taste) and add a clove of minced garlic with the vegetables.
½ cup
sweet chili sauce (see dietary note above)
2 tbsp.
soy sauce (or gluten-free tamari)
1 ½ tbsp.
sugar
2 tsp.
fish sauce (see dietary note above)
½ tsp.
chili-garlic paste (see dietary note above)
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 leaves and sliced green onions, for garnish
- prepared rice or rice noodles, for serving
Directions
- In a small mixing bowl, whisk together first 5 ingredients (through chili-garlic paste); set aside.
- In an extra-large skillet, heat peanut oil over medium-high heat until shimmering but not smoking.
- Add chicken; cook and stir until chicken is browned and nearly cooked through (3-4 min.).
- Add vegetables; cook and stir until vegetables are crisp-tender (4-5 min.).
- Add chili sauce mixture; cook until sauce thickens (1-2 min.).
- Garnish with basil and green onions; serve immediately over rice or noodles.
