- 2 cups basmati rice
- 4 cups water
- 1 tablespoon vegetable oil
- 1 red onion, cut into 1/2-inch slices
- 3 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch strips
- 1 tablespoon minced fresh ginger root
- 6 cloves garlic, minced
- 3 cups cremini mushrooms, cut in half
- 12 fresh asparagus, trimmed and cut into 2-inch pieces
- 2 small red bell peppers, cut into 1/2-inch strips
- 1 tablespoon fish sauce
- 1 egg
- 2 cups fresh basil leaves
- 1 cup fresh cilantro leaves, chopped
- 2 tablespoons sesame seeds, for garnish
- tamari soy sauce to taste
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
04/16/2018
recipepes.com
Killer Chicken with Mushroom, Asparagus, and Red Bell Pepper, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
