NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast, diced

0.5 cup jasmine rice, cooked

1 tsp avocado oil

1 cup red bell pepper, sliced

3 cloves garlic, minced

1 whole Thai bird's eye chili, minced

0.5 cup Thai basil leaves

1 tbsp tamari

1 tsp fish sauce

1 tsp coconut sugar

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together the tamari, fish sauce, coconut sugar, and water to create the stir-fry sauce.

• 2

  Heat the avocado oil in a wok or large skillet over medium-high heat until shimmering.

• 3

  Add the minced garlic and Thai bird's eye chili to the pan, sautéing for 30 seconds until highly aromatic.

• 4

  Add the diced chicken breast to the pan and cook for 4-5 minutes, stirring occasionally until the edges are golden brown and cooked through.

• 5

  Toss in the sliced red bell peppers and stir-fry for an additional 2 minutes until they are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute to coat everything evenly.

• 7

  Turn off the heat and stir in the fresh Thai basil leaves until they are just wilted and bright green.

• 8

  Serve the chicken stir-fry immediately over the warm, cooked jasmine rice.