Thai Spicy Chicken and Basil

• 2 Tablespoons Canola Oil
• 6 cloves Garlic, Diced
• 1- 1/2 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
• 1/2 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

1. Heat a wok over high heat until hot.
2. Add oil and heat until hot but not smoking.
3. Add garlic and stir-fry until golden.
4. Add chicken, stirring constantly to keep chicken from sticking, until chicken is opaque, four to five minutes.
5. Add chilis and stir for a minute.
6. Add chicken or vegetable stock, fish sauce, soy sauce and agave nectar and stir for a minute or two to let the flavors meld.
7. Add a dash of Sriracha chili paste to taste, if you want additional heat.
8. Add basil and stir until leaves are slightly wilted.
9. Serve immediately over fresh hot rice with a squeeze of fresh lime juice.

canola oil, garlic, chicken breasts, red peppers, peppers, peppers, chicken, sauce, soy sauce, sriracha chili sauce, fresh basil, lime, rice

Taken from tastykitchen.com/recipes/main-courses/thai-spicy-chicken-and-basil/ (may not work)