Red Meat Allergy Friendly Thai Basil Chicken
Total time30 min
Prep time15 min
Cook time15 min
4.5(15)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 6 cloves garlic, minced
- 3 thai red chilies, thinly sliced (or 1–2 for less heat)
- 1 lb ground chicken
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 red bell pepper, thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
- ¼ tsp white pepper
For serving
- lime wedges, for serving (optional)
- sliced scallion greens, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wok over high heat until shimmering and just beginning to smoke.
- 2
Add the garlic and chilies and cook, stirring constantly, until fragrant and the garlic is just turning golden at the edges, about 30–45 seconds. Watch closely, as garlic can burn quickly at high heat.
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