Farmer’s markets and CSA season are once again upon us, and that means we need recipes to use up all of nature’s delicious bounty. This is one of my go-to recipes for the summer (and one of my husband’s favorites) because it’s quick, it’s easy, and it’s very versatile – you can sub pretty much any kind of pepper with any level of heat to suit your own personal tastes.
- 1.5 lbs of boneless skinless chicken breast cut into small pieces(I use chicken tenderloins because they’re easy to cut up)
- Seven peppers chopped up (I use a variety of different peppers with different spice levels depending on what I get from my CSA shares each week)
- 6 cloves of garlic diced
- 2 tbsp oil (I use coconut, but any high heat oil will work)
- 1/2 cup of vegetable or chicken stock
- 2 tbsp Asian fish sauce
- 1 tbsp soy sauce (you can sub lemon and salt or coconut aminos)
- Sriracha chili paste to taste
- 4 tbsp agave nectar
- 1 cup of basil leaves
- 1 lime
Heat 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 with a squeeze of fresh lime juice.
I usually make this with fresh Basmati rice for my husband. He doesn’t mind eating healthy when it’s healthy like this.
I want this for supper!!!
A high-heat oil that is not high in saturated fat (like coconut oil) is peanut oil. I know it’s a Thai dish, but coconut oil is not necessary for flavor, or anything else.