Basil, Chicken & Chile Stir-Fry
Fresh green beans sautéd in coconut oil with a pinch of pulverized sea salt and black pepper plus very thinly sliced chicken breast stir fried in a made-from-scratch Asian fish sauce served over the top of of fluffed rice.
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Servings: 4
Equipment
Ingredients
- 1 teaspoon Coconut Oil
- 4 cloves garlic Thinly Sliced - Divided
- 1 lb green beans Cut into 1" lengths
- ¼ cups Water
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper Freshly Ground
- 1 Serrano Chile Seeded & Finely Chopped
- 1 ½ lb Boneless & Skinless Chicken Breast boneless chicken breast, cut into 1" pieces
- 2 tablespoon Fish Sauce
- 2 teaspoon Sugar
- 1 teaspoon Soy Sauce
- ½ cup Basil Coarsely Chopped
- 2 cups Brown Rice Cooked
Instructions
- Cook rice in Rice Cooker using Quick Mode
- Heat a large pan with 2 tablespoon Coconut Oil over medium-high heat. Add 2 cloves garlic; cook until fragrant (~10 seconds). Add Green Beans, Water, Salt & Pepper; stirring regularly cook for 4 minutes or until water have evaporated. Set to the side for serving.
- Heat 2 tablespoon more Coconut Oil over medium-high heat. Add Chile, 2 cloves Garlic; cook until fragrant (~10 seconds). Add chicken; stirring regularly cook for 5 minutes. Add 2 tablespoon Water, Fish Sauce, Sugar & Soy Sauce; stirring regularly cook 2 minutes or until Chicken is cooked throughout (165 DegF). Remove from heat; stir in Basil and then serve with Green Beans & Rice
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