Ingredients

The following ingredients have 4 Servings
  • 1 pound raw chicken breast cut thinly, ((or use 12 oz already cooked))
  • 10-15 large whole basil leaves
  • 1 tablespoons coconut oil, (unless using pre-cooked chicken)
  • 1 can full fat coconut milk ((about 13 oz))
  • 8 ounces cucumber, (spiralized and drained)
  • 2 packages Miracle Noodles, (rinsed and squeezed gently)
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce ((Red Boat and Three Crabs are good brands))
  • 2 tablespoons sweetener, (I used Sukrin Gold)
  • 1/2 tsp toasted sesame oil
  • cilantro
  • basil
  • mint
  • red pepper flakes
  • sesame seeds
  • shredded toasted coconut

Instruction

  • Chicken:  Slice the chicken breast into thin strips. Heat the coconut oil over medium-high heat. When hot, add all of the chicken and saute until just cooked through about 7 minutes. Remove the chicken with a slotted spoon to a bowl and keep warm.
  • While the chicken cooks: Juice the limes and measure 1/4 cup of juice. Add the sweetener and fish sauce stirring to blend. Measure 3 tablespoons of this sweet and sour sauce into the blender and a pinch of salt. Reserve the remainder of the sauce and add 1/2 teaspoon of toasted sesame oil. Next, peel the cucumber and run it through the spiralizer. If you do not have one, then slice or dice the cucumber and place it into a bowl.
  • Coconut Milk: Let the chicken juice in the pan caramelize (turn brown) and dry up. Add the coconut milk and basil leaves to the pan scraping up the caramelized bits and bring it up to a boil over high heat. Continue to boil and set the timer for 5-7 minutes reducing the coconut milk to about 1 1/4 cups. Pour it into the blender and blend until smooth. (Make sure to vent the lid so the hot liquid doesn't explode.) Cover to keep warm.
  • Miracle Noodles: While the coconut milk is reducing, open the noodles, rinse well and drain. Don't worry about the odd smell, they will taste like the sauce once dressed. Place the noodles into a small microwaveable bowl and heat gently until warm. Alternately, place in a pot and cover with hot, not boiling, water until time to assemble dinner. Drain and squeeze the noodles. 
  • Cucumber Salad: Cut the cucumber noodles to manageable lengths with a pair of scissors. Pour the reserved sweet and sour sauce over the noodles and toss.
  • Finishing up: Put the chicken and sauce back into the pan and heat over medium heat until hot.
  • Assembly: Divide the warmed and drained noodles among 4 bowls and top with the basil chicken. Place the cucumber salad to the side and garnish how you wish. Serve.