Amazing! Another success story in the kitchen for me! I made this last weekend, and it was so good, and healthy enough that I'm making it again this weekend. You know it's healthy because it's from Tosca Reno's Eat Clean Diet Recharged book. That means it's got equal portions of lean protein and healthy carbs, and very little fat. So here's the recipe:
4 T coconut butter or olive oil
2 shallots finely chopped
2 scallions, whites and greens, sliced
4 cloves garlic, passed through a garlic press
2 boneless, skinless chicken breasts cut into 1/4 inch strips
2 Thai red peppers
2 T fish sauce
2 T oyster sauce
1/2 t sea salt
1/2 c Thai basil
2 c cooked brown rice
1 handful cilantro coarsely chopped
Red pepper flakes
Heat olive oil or coconut butter in a large wok over medium-high heat
Add shallots and scallions, and stir-fry for a few minutes until fragrant.
Add garlic, chicken and red peppers. Stir-fry for four or five minutes.
Add fish and oyster sauces and sea salt. Reduce heat slightly if too hot.
Add basil and rice. Stir-fry until heated through.
Serve hot, garnished with cilantro and a pinch of red pepper flakes.
Again I had to make modifications. Thai basil? In Camp Verde? Not. So I used regular basil. It's probably a totally different taste, but it was good anyway. (Maybe I'll have to grow some Thai basil this summer.) Bon appetit! If I can make this tasty dish, anyone can!
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