THAI BASIL CHICKEN

This recipe is a modification from one we found in Men's Health. Use the siracha and serrano peppers to control the heat.

INGREDIENTS
1 boneless, skinless chicken breast (or 2 depending on the size)
2 serrano peppers
1 onion diced
1 red pepper diced
1/2 cup water chestnuts diced
2 Tbsp soy sauce
1 Tbsp fish sauce
2 cloves garlic
2 Tbsp canola oil
1 Tbsp red-chili paste (Siracha)
2 cups chopped basil
Salt and pepper to taste

1. Chop the garlic and chilies finely.
2. Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and fry for a minute, being careful not to burn the garlic.
3. Dice the chicken into small pieces and add them to the pan, cooking until about 3/4 of the way done.
4. Add the red peppers, onions, and water chestnuts and cook until the vegetables reach your desired tenderness.
5. Add the soy sauce, fish sauce, chili paste, and continue to cook until heated through (about 4 minutes).
6. Add the basil and remove from heat. Let basil wilt (2 minutes) and serve with steamed rice.