INGREDIENTS:
- 2 chicken breasts (10 oz., skinless, boneless, cut into small bites)
- 1 T. coconut oil
- 2 T. olive oil
- 4 oz. onion, chopped or sliced (yellow, white or red)
- 1 large jalapeno, stemmed, seeded and chopped
- 1 clove minced garlic
- ½ tsp. minced ginger root
- 1 tsp. Thai fish sauce
- 1 tsp. coconut aminos (or low-sodium soy sauce or tamari)
- ¼ tsp. chile paste (I use Sambal Oelek)
- ½ c. fresh cilantro, coarsely chopped
- ½ c. homemade chicken broth
- Pinch of your preferred thickener (optional)
- 1 oz. red bell pepper (optional for color)
DIRECTIONS:
Heat oils in a non-stick skillet or wok and add onion and jalapeno. Saute until it begins to wilt/caramelize. Add cut up chicken meat and saute until done. Add garlic, ginger, fish sauce, coconut aminos and chili paste. Continue to stir fry a couple minutes. Add cilantro and broth. Allow flavors to meld a couple more minutes and thicken if desired. Serve at once over a bed of steamed riced cauliflower or shirataki tofu noodles.
Source: http://buttoni.wordpress.com/2012/09/27/thai-chicken/
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