Thai Basil Chicken
Ingredients
The sauce
-
2
tablespoons
coconut aminos
-
1½
tablespoons
Red Boat fish sauce
The stir-fry
-
2
tablespoons
avocado oil
-
2
large
shallots
-
4
large
garlic cloves
-
3
pieces
Thai chili peppers
-
1½
pounds
ground chicken thighs
-
½
pound
green beans
-
1½
cups
basil leaves
-
4
large
eggs
-
to taste
Diamond Crystal kosher salt
Instructions
- Mix coconut aminos and fish sauce in a small bowl and set aside.
- Heat a large skillet over high heat, add avocado oil and shallots, and cook until softened.
- Add garlic and chili peppers, stirring until fragrant.
- Add ground chicken and cook until no longer pink.
- Toss in green beans and reserved sauce, cooking until beans are tender-crisp.
- Remove from heat and stir in basil leaves until wilted.
- In a separate skillet, heat avocado oil and fry eggs until whites are crispy.
- Serve the stir-fry over cauliflower rice and top with a crispy fried egg.
Nutrition Facts (estimated)
Servings
4
Calories
427
Total fat
27g
Total carbohydrates
10g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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