killer chicken with mushroom, asparagus, and red bell pepper

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.