3 to 4 tablespoons organic coconut oil
3 thai bird chillies
3 shallots, thinly sliced
4 cloves garlic, sliced
500g free range/organic ground chicken
2 teaspoons coconut blossom sugar or honey
2 tablespoons coconut aminos or tamari
1 tablespoon fish sauce
1/3 cup chicken bone broth or filtered water
1 head of bak choy/pak choi
1 bunch fresh holy basil or thai basil leaves
- In a wok over high heat, add the oil, chili’s, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
- Add the bak choy, coconut blossom sugar/honey, coconut aminos/tamari, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted.
- Serve over zucchini noodles or steamed organic jasmine rice.
* Cauliflower rice can also be used in place of rice.