Description
This ultra-easy Thai dish goes great over rice or riced cauliflower, and you know you’re eating so clean and healthy even though it doesn’t taste like it!
Ingredients
Scale
- 2 Tablespoons coconut oil
- 2 red peppers, seeded & sliced
- 1 small onion, finely minced
- 1 Tablespoon ginger (minced or crushed, fresh is best but jar does just fine!)
- 4 garlic coves (minced or pressed)
- Lime zest from 1 lime
- 1 jalapeño (seeded and mined)
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 chicken breasts (diced or sliced into small bite-size pieces)
- 1 can full-fat coconut milk (13.5 oz.)
- 1/2 cup chicken stock
- 1 teaspoon Stevia (use 2 teaspoons regular sugar as substitute) (see note 2)
- 1 1/2 Tablespoons fish sauce
- 2 teaspoons coconut aminos (you can substitute soy sauce if not Whole30)
- Juice of 2 limes
Instructions
- In large skillet, heat up 1 Tablespoon COCONUT OIL and sauté RED PEPPER slices until soft, remove from pan and set aside.
- In same pan, heat up the other Tablespoon of COCONUT OIL and sauté the onion until translucent, about 5 minutes. Add GINGER, GARLIC, LIME ZEST, MINCED JALEPENO, CUMIN & CAYENNE PEPPER. Stir often until it starts to brown, about 5 more minutes.
- Add in diced CHICKEN, cooking until it is no longer pink but still tender, about 5 minutes.
- Add back in the sliced RED PEPPER, COCONUT MILK, CHICKEN STOCK, STEVIA (or sugar), FISH SAUCE, COCONUT AMINOS (or soy sauce), and LIME JUICE.
- Simmer for 20 minutes, stirring occasionally. Serve over cooked rice or riced cauliflower & Enjoy!
Notes
- Garnish with lime wedges, cilantro & avocado for a great dish for guests.
- Stevia is much sweeter than regular white sugar. So for every 1/4 teaspoon Stevia, use 2 teaspoons sugar.
- Category: Main Dish
- Method: Sautee
- Cuisine: Thai
