Texan Chili Chicken, Basil and Legacy Whisky

Posted on Jun 24, 2014

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 2 Thai Serrano chilies
  • 1 small package of snow peas
  • 1 pinch of salt
  • 1 tsp of soy sauce
  • 2 cups of fresh basil
  • 3 cloves of garlic
  • 1/2 Tbsp peanut oil
  • 1/2 Tbsp of red-chili paste
  • 1 tsp sugar
  • tsp fresh cracked pepper
  • 1 Tbsp of Franks Red Hot
  • 1 tsp of Sriracha Chili Sauce
  • 1 Tbsp of vinegar
  • 1 Tbsp of Legacy Whisky
  • 1/2 cup of water

Directions

  1. Finely chop the garlic and Serrano chilies Add pinch of salt and mix all together.
  2. Preheat the FireDisc Cooker or Gwok over medium-high heat. Add the peanut oil and the garlic-chili paste along with garlic and Serrano chilies. Mix together. Cook for about 2-3 minutes max. Chop chicken in to small cubes and then add to the FireDisc Cooker or Gwok. Add snow peas. Mix together with sauce and cook chicken until lightly brown. Add the vinegar and Legacy Whiskey to the FireDisc. Add soy sauce and sugar. Cook until chicken and is done all the way through for an additional 3 minutes or so.
  3. Add cracked pepper and basil. Cook together with chicken and all other ingredients for about 1 minute. Serve in bowls immediately!