These chicken tenders combine flavors from two beloved cuisines for crispy, coconutty, curry-flavored goodness. With the ...

Right from Your KitchenThis Thai-inspired chicken noodle soup brings the bold, aromatic flavors of Southeast Asia straight to ...

As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce and sugar until well-combined. Set aside. Add the bell pepper and green beans to the hot wok. Stir-fry for 1 minute.

It's served with prik nam pla (Thai dipping sauce), a popular spicy, salty, and sweet condiment that reinforces the fried rice’s umami flavors.

For the chicken, heat a wok over medium-high heat and add the avocado oil. Add the garlic, shallot and Thai chilis, and stir-fry for about 30 seconds, until fragrant.

Add sauce, cook for 1 minute until it reduces down to a syrup, coating the chicken nicely. Add the green parts of green onions and almonds. Toss for 30 seconds. Transfer to serving dish.