Thai Basil Chicken Bowls
Ingredients
The chicken
-
1½
lbs
chicken breast
-
1
tbsp
avocado oil
-
to taste
sea salt and pepper
The sauce
-
3
tbsp
coconut aminos
-
1
tbsp
fish sauce
-
1
tsp
ground pepper
-
1
tsp
ground ginger
-
1
tsp
arrowroot powder
-
1
tsp
toasted sesame oil
The rest of the bowls
-
1
tbsp
avocado oil
-
1
large
onion, cut into thick wedges
-
4
cloves
garlic, minced
-
3
small
bell peppers, thinly sliced
-
3
cups
Thai/Asian basil (can sub with Italian basil)
-
1
large
jalapeño, thinly sliced into rounds (optional)
-
2
cups
cauliflower rice (or white rice)
-
3
stalks
green onions, chopped (optional garnish)
Instructions
- Flatten chicken breasts between parchment paper or plastic wrap and slice into thin strips.
- Heat avocado oil in a large skillet or wok over medium heat and add chicken, seasoning with salt and pepper. Cook until done, about 10-12 minutes.
- Prepare garlic, onion, bell peppers, green onion, and jalapeño while chicken cooks. Set aside.
- Whisk together all sauce ingredients in a small bowl or jar and set aside.
- Remove cooked chicken from the skillet and set aside.
- In the same skillet, add avocado oil, onion wedges, and bell peppers. Stir until softened, about 3-4 minutes.
- Add garlic, jalapeño, and basil, cooking for another 1-2 minutes.
- Return chicken and sauce to the skillet, stirring to combine and reheat for a couple of minutes.
- Serve with cauliflower rice or white rice, garnished with green onion.
Nutrition Facts (estimated)
Servings
6
Calories
221
Total fat
8g
Total carbohydrates
9g
Total protein
26g
Sodium
mg
Cholesterol
mg
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