NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

2 cloves garlic

1 whole Thai bird's eye chili

0.5 cup red bell pepper

0.5 cup green beans

1 cup Thai basil leaves

1 tbsp tamari

1 tsp fish sauce

1 tsp honey

0.5 cup jasmine rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Whisk the tamari, fish sauce, and honey in a small bowl until well combined to create the stir-fry sauce.

• 2

  Heat the avocado oil in a large wok or stainless steel skillet over high heat until it begins to shimmer.

• 3

  Add the minced garlic and sliced Thai chili to the pan, sautéing for about 30 seconds until the aroma is released.

• 4

  Add the cubed chicken breast to the wok, seasoning with sea salt and black pepper, and sear until the edges are golden brown.

• 5

  Toss in the sliced red bell peppers and trimmed green beans, stir-frying for 3 minutes until the vegetables are crisp-tender.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute to ensure everything is evenly glazed.

• 7

  Remove the pan from the heat and immediately fold in the fresh Thai basil leaves until they are just wilted and fragrant.

• 8

  Serve the stir-fry immediately over a bed of warm, fluffy jasmine rice.