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This Texan chicken and snow pea dish, influenced via south of the border, has enough spice to make you sit up and say yee-haw, should have been a cowboy.
  • 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
  • 1 tsp fresh cracked pepper
  • 1 Tbsp of Franks Red Hot
  • 1 tsp of Sriracha Chili Sauce
  • 1 Tbsp of vinegar
  • 1/2 cup of water
  • 1/2 cup of Shiner Boch beer (any domestic beer will be fine)
  • Finely chop the garlic and Serrano chilies
  • Add pinch of salt and mix all together.
  • Preheat the Texas Fajita 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 Texas Fajita Cooker or Gwok.
  • Add snow peas. Mix together with sauce and cook chicken until lightly brown.
  • Add soy sauce and sugar.
  • Cook until chicken and is done all the way through for an additional 3 minutes or so.
  • Add cracked pepper and basil.
  • Cook together with chicken and all other ingredients for about 1 minute.
  • Serve in bowls immediately!