This Spicy Thai Basil Chicken Stir Fry is a 20 minute, healthy, gluten free dinner that is paleo friendly and lower carb! It will be your new go to weeknight meal!
Course Dinner
Cuisine Thai
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2People
Calories 301kcal
Author FoodFaithFitness
Ingredients
1/2TbspSesame oil
1/2Tbsp + 1 tspAvocado oil.divided
1CupZucchini,sliced and quartered
1/2Large red pepper,sliced
1CupBok choy stems,sliced
1/2LbGrass-fed chicken breast,sliced
3TbspCoconut aminos(or soy sayce)
1 1/2TbspFresh lime juice
1TbspTahini
1 1/2tspMonkfruit(or coconut sugar)
1 1/2tspFresh ginger,minced
1tspSriracha(or to taste)
1CupBok choy leaves,sliced
1CupBean Sprouts
1/4CupThai basil,Packed
Salt, to taste
Sesame seeds,for garnish
Cauliflower rice or white rice,for serving
Instructions
Heat 1/2 Tbsp of the sesame oil and 1/2 Tbsp of the avocado oil in a large frying pan on medium/high heat. Add in the zucchini, pepper and bok choy stems and cook until lightly browned and tender, about 4-5 minutes. Transfer to a plate.
Heat the remaining 1 tsp of Avocado oil on medium heat. Add in the chicken and sautee until golden brown and no longer pink inside, about 5-7 minutes.
While the chicken cooks, whisk together the coconut aminos, lime juice, tahini, monkfruit, ginger and sriracha in a small bowl.
Once the chicken is cooked, add the veggies back into the pan with the chicken, along with the coconut amino mixture. Boil 30 seconds, stirring constantly.
Add in the Bok choy leaves, bean sprouts and Thai basil and stir until the leaves just begin to wilt, about 1-2 minutes. Season to taste with salt.
Serve over rice of choice, garnished with sesame seeds and DEVOUR!