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Drunken Chicken

Thai

Recipe details

15min

SERVINGS

PREP TIME

6 bowls

15min

COOK TIME

TYPE

15min

Ingredients

1-1⁄4 Pound Chicken Thigh
5 Clove Garlic
1 Small Onion
1-1⁄2 Tablespoon Fish Sauce (nam Pla Or Nuoc Mam)
2 Tablespoons The Original Raw Coconut Aminos By Coconut Secret
3 Tablespoons Chinese Oyster Sauce
1 Tablespoon The Ultimate Sugar Replacement Granular by Swerve
1-1⁄2 Tablespoon Avocado Oil
2 Tablespoons Chiles Thai by Melissa's
1⁄2 Cup Scallions
1 Cup, Whole pieces Basil

Cooking method

1. Mince the garlic and finely dice the white onion. Dice the chicken thighs into 1” x 1” pieces. Set them aside in a bowl. Season the chicken thighs with the fish sauce, coconut aminos, oyster sauce, and Swerve. Stir everything together. Set the chicken aside to marinade it for a few minutes.

2. Heat a large nonstick skillet over medium-high heat until very hot. Add in the avocado oil and swirl to coat the pan. Add in the chicken thighs and allow them to brown on all sides. Once the chicken is almost cooked, add in the minced garlic and stir for 30 seconds or so until fragrant.

3. Taste and adjust seasoning, adding more fish sauce or coconut aminos if desired.

4. Toss in the Thai chilies (if using) and the sliced green onions. Take the dish off the heat and toss it with the Thai basil leaves. Serve immediately.

Nutritional Information

Fats

9

g

Protein

27

g

Carbs

4

g

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