Thai Chicken and Basil Stir Fry
Ingredients
- 2 cups fresh basil leaves
- 2 red chilies, sliced (optional for heat)
- 2 shallots, sliced
- 3 cloves garlic, minced
- 1.5 lb chicken breasts, thinly sliced
- 2 tbsp coconut oil
- 1.5 tbsp fish sauce
- 1 tbsp soy sauce or coconut aminos
- Cauliflower rice, to serve
Directions
Pound or pulse basil, chilies, shallots, and garlic into a coarse paste. Heat coconut oil in a large skillet over medium‑high heat. Add chicken and stir‑fry until nearly cooked. Add the paste; cook 2–3 minutes until fragrant. Splash in fish sauce and soy sauce or coconut aminos; toss to coat and finish cooking. Serve over cauliflower rice.
Tips
- For less heat, omit chilies.
- Add sliced bell peppers or green beans for extra volume.
- Taste and adjust fish sauce and aminos to preference.
