Simple Thai Chicken Stir-Fry

This recipe is quick and delicious! Plus, it's a very healthy alternative to going out to a restaurant for your thai food fix.

Takes 20 minutes

SERVES 4

Ingredients:

• 2-3 boneless chicken breasts, cubed

• 1 shallot OR 1/4 cup purple onion, chopped

• 5-6 cloves garlic, minced

• 2 thumb-size pieces of ginger, thinly sliced

• 1 fresh red chili, thinly sliced, OR 1/4 to 1/3 tsp. dried chili (chili flakes)

• 5-6 shiitake mushrooms, sliced

• 2 cups snow peas

• 1 red pepper, sliced into strips

• handful fresh basil

• 2 Tbsp. coconut oil

• STIR-FRY SAUCE:

• 2/3 cup coconut milk

• 2+1/2 Tbsp. fish sauce

• 3+1/2 Tbsp. fresh lime juice

• 1+1/2 Tbsp. soy sauce

• 1/3 to 1/2 tsp. dried crushed chili (chili flakes)

• 2+1/2 tsp. brown sugar

Preparation:

1. Combine the stir fry sauce ingredients in a bowl, stir until completely dissolved.
2. Marinate the chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, set aside to marinate for 5-10 minutes.
3. heat up a wok or frying pan over medium-high heat. Add coconut oil and make sure it's spread out evenly in the pan, then add the shallot/onion, garlic, ginger, and chili. Stir-fry for 1 minute. Then add chicken together with the marinade. Stir-fry 6 minutes, until the chicken is completely cooked. slowly add extra stir-fry sauce as you cook, don't let it dry out.
4. Now, Add the snow peas, mushrooms, red pepper, and enough stir-fry sauce to just cover ingredients. Now turn down heat to Simmer 3-5 minutes, or until the vegetables have turned bright in color. Don't overcook the veggies.
5. Reduce the heat. add lime juice if too salty or sweet
6. Sprinkle on fresh basil and serve with jasmine rice. ENJOY!