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Spicy Thai-style chicken stir fry with lots of hot peppers to heat things up and fresh basil to cool things down.
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.
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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!
Sweetpea Nancy on 4.25.2011
Sounds delicious! What are FISH PEPPERS????