Red Thai Chicken
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
Directions
- In a small mixing bowl, whisk together first 5 ingredients (through chile-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 chile sauce mixture; cook until sauce thickens (1-2 min.).
- Garnish with basil and green onions; serve immediately over rice or noodles.
