Low Carb Thai Basil Chicken
Low Carb Asian Style Thai Basil Chicken Stir Fry
Ingredients
- 2 pounds Boneless, Skinless Chicken Breast
- 3 Sweet Bell Peppers
- 1 Onion
- 4 Garlic Cloves
- 2 Tablespoons Raw Ginger
- .5 Cup Coconut Aminos
- .25 Cup Sugar Substitute Lakanto Monkfruit Classic
- 1 Lemon (zest and juice)
- 2 Tablespoons Sambal Oelek
- 2 Tablespoons Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Bunch Thai Basil
Instructions
Prep Chicken and Vegetables
- Start by chopping the garlic in small pieces and peeling and grating the ginger
- Chop the chicken breasts in 1 inch cubes. Add salt and pepper to taste, 1 tablespoon of Sambal Oelek and half of the garlic and ginger. Mix, cover and set aside while you prepare the rest of the ingredients.
- Chop the Sweet Bell Peppers and Onion in 1 inch squares and set aside.
Sauce
- Combine the coconut aminos, sugar substitute and lemon juice and zest with the leftover Sambal Oelek, garlic and ginger in a sauce pan.
- Cook in medium high heat, stirring occasionally until it is reduced. Taste and add more sugar substitute if needed.
- Once the sauce has reduced and has the appearance and texture of syrup, remove from the heat and set aside.
Stir Fry
- Start by heating a large pan and adding oil to sauté the chicken. Do not crowd the pan. Do it in batches if necessary. The chicken should be golden but not completely cooked when you take it out of the pan and set aside.
- Now start sautéing the vegetables in the same pan. Do not clean it, just add a little more oil if you need.
- Once the vegetables start getting some color (not all the way cooked), add the chicken back into the pan.
- Add the sauce and continue to stir until everything is covered.
- Turn off the heat, add the Thai basil, stir one more time and cover it.
- Wait a couple of minutes. The steam will cook and release the flavor of the Thai basil.
- Serve or place in individual containers for meal prep.