NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

2 cloves garlic

2 whole Thai bird's eye chilies

0.5 cup red bell pepper

0.5 cup green beans

1 tbsp tamari

1 tsp fish sauce

1 tsp coconut sugar

0.5 cup fresh Thai basil

0.25 cup cooked jasmine rice

PREPARATION

• 1

  In a small bowl, whisk together the tamari, fish sauce, and coconut sugar until the sugar is dissolved.

• 2

  Mince the garlic and thinly slice the Thai chilies, keeping the seeds if you prefer extra heat.

• 3

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

• 4

  Add the garlic and chilies to the pan, stir-frying for about 30 seconds until they release their aroma.

• 5

  Add the thinly sliced chicken breast to the wok and cook, stirring frequently, until the chicken is browned and nearly cooked through.

• 6

  Toss in the sliced bell peppers and trimmed green beans, continuing to stir-fry for 2 to 3 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing quickly to coat everything evenly.

• 8

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

• 9

  Serve the stir-fry immediately over the portioned warm jasmine rice.