NUTRITION

SERVINGS

INGREDIENTS

10 oz ground chicken

0.75 cup cooked quinoa

1 large egg

1 tbsp avocado oil

1 cup Thai basil leaves

1 cup green beans

1 medium red bell pepper

2 cloves garlic

1 medium shallot

2 whole bird's eye chilies

2 tbsp tamari

1 tbsp fish sauce

1 tsp coconut sugar

1 tsp lime juice

PREPARATION

• 1

  Whisk the tamari, fish sauce, and coconut sugar in a small bowl until the sugar dissolves.

• 2

  Mince the garlic, shallot, and bird's eye chilies together into a fine paste using a knife or mortar and pestle.

• 3

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

• 4

  Add the garlic-chili paste to the hot oil and sauté for 30 seconds until intensely fragrant and golden.

• 5

  Add the ground chicken to the pan, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.

• 6

  Toss in the sliced red bell pepper and trimmed green beans, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly to glaze every piece evenly.

• 8

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

• 9

  In a separate small non-stick skillet, fry the egg in the remaining avocado oil until the edges are crispy and the yolk remains runny.

• 10

  Portion the warm quinoa into a bowl, top with the spicy chicken mixture, and finish with the fried egg and a fresh squeeze of lime juice.