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

Savor the bold, aromatic flavors of Thai Grilled Chicken – tender, smoky, and infused with herbs and spices for an unforgettable meal.

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.