NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 tbsp Avocado oil

1 cup Red bell pepper

3 clove Garlic

1 tsp Fresh ginger

1 tbsp Tamari

1 tsp Fish sauce

1 tsp Coconut sugar

1 cup Thai basil leaves

1 tsp Thai red chili

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken into thin, bite-sized strips and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, about 5-6 minutes.

• 4

  Remove chicken from the pan and set aside; add the bell peppers, garlic, ginger, and chili to the same pan.

• 5

  Sauté the vegetables for 2-3 minutes until the peppers are tender-crisp and the aromatics are fragrant.

• 6

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

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing to coat evenly.

• 8

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