Follow these steps for perfect results
Canola Oil
Garlic
Diced
Boneless, Skinless Chicken Breasts
Thai Red Peppers
Seeded and Diced
Jalapeno Peppers
Seeded and Diced
Fish Peppers
Seeded and Diced
Chicken Stock
Asian Fish Sauce
Soy Sauce
Agave Nectar
Sriracha Chili Sauce
To Taste
Fresh Basil Leaves
Lime
Rice
To Serve
Heat a wok over high heat.
Add canola oil to the wok and heat until hot.
Add diced garlic and stir-fry until golden.
Add boneless, skinless chicken breasts to the wok, stirring constantly until opaque (4-5 minutes).
Add diced Thai red peppers, jalapeno peppers, and fish peppers, and stir for 1 minute.
Add chicken stock, Asian fish sauce, soy sauce, and agave nectar, and stir for 1-2 minutes to meld flavors.
Add Sriracha chili sauce to taste for additional heat.
Add fresh basil leaves and stir until wilted.
Serve immediately over fresh hot rice.
Squeeze fresh lime juice over the dish before serving.
Expert advice for the best results
Adjust the amount of chili peppers to control the spiciness.
Use fresh, high-quality basil for the best flavor.
Everything you need to know before you start
10 minutes
Chicken can be prepped ahead of time.
Serve in a bowl over rice, garnished with extra basil and lime wedge.
Serve with steamed jasmine rice.
Pair with a side of Asian vegetables.
Complements the spice.
Refreshing counterpoint to the heat.
Discover the story behind this recipe
Popular Thai street food and restaurant dish.
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