Ingredients

The following ingredients have 4 Servings
  • 2 tbsp coconut oil
  • 3 cloves garlic (minced)
  • 1 shallots (minced)
  • 3 to 4 dried Thai chiles, crushed (OR 1/4 tsp red pepper flakes)
  • 1 1/2 lb boneless skinless chicken thighs (cut into 1/2 inch pieces)
  • 1/2 medium red pepper (chopped)
  • 2 tbsp fish sauce
  • 1 tsp tamari or soy sauce
  • 1/4 cup Thai basil leaves (packed)
  • 1/4 tsp pepper
  • Additional red pepper flakes to taste

Instruction

  • Heat the oil in a large sauté pan over medium high heat. When hot, add the garlic and shallots. Cook about 1 minute, until fragrant. Add the crushed chiles and cook another 30 seconds.
  • Add chicken and red pepper, and stir-fry until the chicken is no longer pink, about 7 minutes. Stir in the fish sauce and tamari.
  • Stir in the basil and toss to combine. Cook until wilted, about 1 minute. Remove from heat and sprinkle with pepper. Adjust other seasonings to taste.
  • Serve in lettuce wraps or over cauliflower rice.