The Pioneer Woman Tasty Kitchen
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Thai Spicy Chicken and Basil

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Level: Easy

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Description

Spicy Thai-style chicken stir fry with lots of hot peppers to heat things up and fresh basil to cool things down.

Ingredients

  • 2 Tablespoons Canola Oil
  • 6 cloves Garlic, Diced
  • 1-½ pound Boneless, Skinless Chicken Breasts
  • 2 whole Thai Red Peppers Seeded And Diced
  • 3 whole Jalapeno Peppers, Seeded And Diced
  • 2 whole Fish Peppers Seeded And Diced
  • ½ cups Chicken Stock
  • 2 Tablespoons Asian Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 4 Tablespoons Agave Nectar
  • 2 teaspoons Sriracha Chili Sauce (more Or Less To Taste)
  • 1 cup Fresh Basil Leaves
  • 1 whole Lime
  • Rice, To Serve

Preparation

Heat a wok over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden.

Add chicken, stirring constantly to keep chicken from sticking, until chicken is opaque, four to five minutes. Add chilis and stir for a minute. Add chicken or vegetable stock, fish sauce, soy sauce and agave nectar and stir for a minute or two to let the flavors meld.

Add a dash of Sriracha chili paste to taste, if you want additional heat. Add basil and stir until leaves are slightly wilted.

Serve immediately over fresh hot rice with a squeeze of fresh lime juice.

2 Comments

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chymerikaen on 5.4.2011

@Sweetpea Nancy – they are a small colorful and rather spicy heirloom pepper. I first learned about them when they appeared in my CSA box last summer. You can substitute almost any peppers though – I’m making this with habaneros this week!

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Sweetpea Nancy on 4.25.2011

Sounds delicious! What are FISH PEPPERS????

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