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
• 2 cups fresh bean sprouts
• 1 teaspoon coarse black pepper
• 14 cup tamari (dark soy sauce)
• 1 teaspoon Thai fish sauce, to taste
• 40 leaves fresh basil
• 1 handful cilantro

1. Start rice according to package directions.
2. Heat oil 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, bean sprouts and pepper, stir 1 minute, then add tamari and fish sauce.
8. Adjust seasonings to taste and wilt in basil.
9. Remove from heat and serve over rice.
10. Garnish with chopped, salted peanuts and cilantro.

jasmine rice, vegetable oil, asian hot chili oil, chicken breasts, onion, red bell peppers, garlic, fresh bean sprouts, coarse black pepper, tamari, fish sauce, basil, handful cilantro

Taken from www.food.com/recipe/spicy-thai-chicken-504755 (may not work)