Things You’ll Need:
- 1 lb boneless chicken
- 1 green pepper
- 1 tbs fish sauce or soy sauce
- 2 tbs fresh basil
- 1 jalapeno pepper
- 2 cloves garlic
- 1 onion
- 1 red pepper
- cooking oil (or water)
- food processor or blender
Put rice on to cook. I use a rice cooker.
Pre-heat a little oil in a wok or skillet over medium high heat. You can use water instead if you are watching the fat in your diet.
Stir fry bite-size chicken pieces until nearly cooked through. Meanwhile, puree about 1/2 of the onion, about 1/4 of the pepper, garlic and jalapeno in the food processor or blender.
Add the vegetable puree’ to the cooked chicken in the skillet. Cook and stir for about 1 minute.
Add the rest of the sliced peppers and onions to the skillet. Sir Fry for about two more minutes until the peppers are tender-crisp.
Stir in fish sauce or soy sauce and heat through. This recipe makes about 4 servings.
Serve with hot rice and some potstickers or eggrolls
- You can use a frozen mixture of pepper strips instead of fresh peppers.
- I didn’t have any fresh basil, but I had plenty of pesto that I made this summer. I used a couple of tablespoons of pesto instead of fresh basil.
- Serve with egg rolls or dumplings.
- If you don’t have a rice cooker, I would recommend it.
- I ended up having to add more pepper/onion etc. to the food processor than the original recipe suggested. My food processor had difficulty with pureeing such a small amount. Try adding a little water and additional vegetables to help the processor puree’ the mixture, or use a blender instead.