Thai Basil Chicken

I am in Love with Thai Food. When I crave Thai flavors I whip this sauce up. You will have some Thai Sauce leftover which will come in handy if you need more sauce, or for leftovers just add in some more Coconut Butter. I cook the chicken in the oven first because it waters down the sauce. I serve this over Coconut Cauliflower Rice. This serves 4 people.


1 Package of Boneless Skinless Chicken Thighs

Avocado Oil

Salt and Pepper

3 Tbls. Artisana Coconut Butter, or the thick part of coconut cream

1/4 tsp. Red Pepper Flakes (Omit if you are not a fan of spice)

1 Small Bunch, Thai Basil (4-6 sprigs finely chopped)

2 Cups Vegetables of Choice( I used)

1/2 a medium Zucchini, cubed

1/4 Cup Onions, diced

1 Cup Purple Cabbage, shredded

3 Mini Bell Peppers, sliced into long thin strips

Thai Sauce Ingredients

2 Tbls. Fish Sauce

2 Tbls. Tamari

2 tsps. Walden Farms Sugar Free Pancake Syrup

4 tsps. Taste of Thai Red Curry Paste

2 cloves Garlic, finely minced

1-1/2 inch piece of ginger, microplaned

1 to 1-1/2 limes, juiced (start with just 1 lime. Add more later on if it doesn’t have the right balance of sweet, salty, and sour)

Mix everything in a small bowl. Taste does it have a sweet, salty and sour flavor. It may need 1/4 -1/2 a lime more. Depending on how juicy your limes are.

Preheat oven to 375°.

Place Chicken in an oiled Pyrex dish and season both sides with Salt and Pepper. Drizzle a little Avocado Oil over Chicken.

Bake for 18 minutes. Don’t worry if it’s still a smidge underdone. It is going in the Wok and will cook some more.

Prepare Sauce and chop Veggies.

Add 1 Tbls. Avocado Oil to a wok on medium high heat.

Place Veggies in wok and saute for a 5-7 minutes.

Chop Chicken into bite sized pieces and add to wok.

Stir sauce together again, and add 4 Tbls. to the wok. Stir fry for roughly 5-7 minutes on medium heat.

Turn down heat to low and add 3 Tbls. Coconut Butter. Add Red Pepper Flakes and 4 or more sprigs of Thai Basil.

Taste and see if it needs more Salt or Red Pepper Flakes.

Serve over Coconut Cauliflower Rice and garnish with more Thai Basil.

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