Chicken and Basil Stir-Fry

A super easy meal put together in no time at all!
Classic Asian flavours with a big hit of chilli.
Hint: We love a good hot chilli but if you're not a fan just use 1/2 a milder long red chilli.

Prep time: 10 mins
Cook time: 5 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 1/2 teaspoons of fish sauce

1 teaspoon of coconut aminos or wheat free tamari

1/2 teaspoon of arrowroot flour

1 small garlic clove, crushed

1/4 teaspoon of fresh grated ginger

125 grams of thin sliced chicken breast

1 teaspoon of cold pressed coconut oil

1/2 french shallot, sliced

1 medium bird's eye chilli, sliced

1 small bok choy, white part sliced crossways and green part sliced lengthways

1/4 cup of fresh basil leaves

1 1/2 teaspoons of fresh lime juice

Method

In a medium sized bowl mix the fish sauce, aminos, arrowroot, garlic and ginger. Add the chicken and toss to coat then set aside.

While the chicken is marinating prepare the vegetables.

Heat the oil in a non-stick pan over medium/high heat, add the shallots and chillies and stir-fry for 2 minutes, stir in the bok choy stems and cook 1 minute more.

Add the chicken with all of the marinade to the pan and cook until chicken is almost done. Reduce heat and stir in bok choy greens, basil and lime juice.

Serve topped with extra fresh basil leaves (optional)

Calories: 227
Protein: 31.6
Carbs: 7
Fibre: 6.7
Fat: 7.3

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