Spicy Thai Chicken

• 1 12 cups jasmine rice
• 1 tablespoon light vegetable oil or 1 tablespoon peanut oil
• 1 tablespoon asian hot chili oil
• 1 12 lbs chicken breasts
• 1 onion
• 2 red bell peppers
• 4 garlic cloves
• 1 teaspoon coarse black pepper
• 14 cup tamari (dark soy sauce)

1. Start rice according to package directions.
2. Heat oils in large non-stick skillet or wok over high heat.
3. Cut chicken into thin strips and chop into bite-sized pieces.
4. Add chicken and stir fry until golden, 2-3 minutes.
5. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan.
6. Stir-fry 2-3 minutes, then combine with meat.
7. Add the garlic and pepper, stir 1 minute, then add soy sauce.
8. Adjust seasonings to taste and wilt in basil.
9. Remove from heat and serve over rice.

jasmine rice, vegetable oil, asian hot chili oil, chicken breasts, onion, red bell peppers, garlic, coarse black pepper, tamari

Taken from www.food.com/recipe/spicy-thai-chicken-330565 (may not work)