Name: Thai Basil Rice with Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 large chicken breasts but into 2 inch strips; 1 cup Basmati Rice (cooked ahead and cooled); 1 Red Pepper (cut into 2 inch strips); 1/2 – 1 Onion (cut into 2 inch pieces (I used Vidalia)); 2 T Fish Sauce (to taste); 1 T Sweet Chili Sauce; 1 T Thai Basil Sauce; 1 T coconut sugar; 5 large cloves (minced or chopped); Avocado oil (to saute); salt to taste; 1 tsp dried basil; 1/4 tsp cayenne (if you like spice, otherwise omit); Several fresh basil leaves cut into strips

Ingredients

Units Scale

2 large chicken breasts but into 2 inch strips
1 cup Basmati Rice (cooked ahead and cooled)
1 Red Pepper (cut into 2 inch strips)
1/2 – 1 Onion (cut into 2 inch pieces (I used Vidalia))
2 T Fish Sauce (to taste)
1 T Sweet Chili Sauce
1 T Thai Basil Sauce
1 T coconut sugar
5 large cloves (minced or chopped)
Avocado oil (to saute)
salt to taste
1 tsp dried basil
1/4 tsp cayenne (if you like spice, otherwise omit)
Several fresh basil leaves cut into strips

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Instructions

Saute minced garlic, set aside.
Mix the liquid ingredients, sugar and spices, set aside.
Saute chicken, peppers and onions. Cook until chicken is done and vegetables are tender crisp.
Add the garlic and prepared sauce. Cook for 5-7 minutes on medium/low heat.
Add the fresh basil and rice. Cook another 10 minutes on medium/low heat.
Stirring well.
Plate and top with the remaining fresh basil strips.

Prep Time: 10 minutes
Cook Time: 25 minutes