Friends! I often feel like recipes are hard to post because, to me, it seems like everything has already been done! One tiny tweak to an ingredient here or there doesn’t feel “original” to me and I usually will simply post what I’m making and site where I got the idea from along with the tweaks I made. There’s nothing wrong with this! In fact, I have a strong conviction to make certain that I never just copy someone else’s work and take it for my own but give credit where credit is due.
Night before last I found myself in front of the fridge, needing to figure out dinner and go with what I had on hand, something that isn’t new for me. I knew I wanted to go more of an asian route with the meal. I had rice in the pantry and I know everyone in my family loves rice. Easy win. I had ground organic chicken, a few sweet peppers, carrots, onion, and a big bush of basil in the backyard. DUH! Thai Basil Chicken. It was so delicious that I decided to write out the recipe for yall! It is SO versatile. Get creative!
A few encouragements: *Choose whatever veggies YOU like to add in. *Use a TON of basil or a little, whatever works for you! *You can buy organic ground chicken from the store OR just take the organic chicken you have in your fridge and grind it in your food processor. *If you don’t want to use Peanut Butter, use whatever nut butter you like and try that out. *If you’re on Whole30, use Almond Butter and switch the rice to spiralized or riced veggies. You could easily put this into lettuce cups! *For a yummy side sauce, mix up some Coconut Aminos and Dijon mustard to taste OR some Primal Kitchens Avocado Mayo & Sriracha! To save from a long post of chatter, let’s just cut to the chase. Here it is!
Thai Basil Chicken
Ingredients:
- 1lb Ground chicken
- 2 Carrots cut into matchsticks (or 1/2 cup pre cut)
- 2-3 Sweet peppers cut into matchsticks
- 1/2 small Sweet Onion chopped
- 2T Sesame Oil
- 1t fresh minced Ginger
- 2 cloves minced Garlic
- 1T Red Boat Fish Sauce
- 1 1/2T Coconut Aminos
- 1T Tamari
- 1T Peanut Butter
- 1/3 cup Chicken Broth
- 1 cup chopped Thai Basil (or regular works great as well!
Heat your skillet over medium heat with 1 T Sesame Oil. Add in ground chicken and cook til done. Remove chicken from skillet and set to the side. Add 1 T Sesame Oil and add veggies of your choice to the pan to cook about 5-6 minutes until they begin to soften. Meanwhile, mix ingredients 6-11 in a bowl. Add chicken back to the pan and pour over the sauce mixture. Let that simmer and absorb into the veggies and chicken for a few minutes. Deglaze the pan with the chicken broth little by little. Cook another few minutes until all liquid is mostly absorbed then stir in the basil. Serve immediately over riced veggies or rice of your choice. ENJOY!
