Spicy Thai Basil-Chicken Stir-Fry

Ingredients

• 1/2 tablespoon sesame oil
• 1/2 tablespoon + 1 teaspoon avocado oil
• 1 cup zucchini
• 1/2 large red pepper
• 1 cup bok choy stems
• 1/2 pound pasture-raised chicken breast
• 3 tablespoons coconut aminos )
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon tahini
• 1 1/2 teaspoons monk fruit )
• 1 1/2 teaspoons fresh ginger
• 1 teaspoon sriracha )
• 1 cup bok choy leaves
• 1 cup bean sprouts
• 1/4 cup Thai basil
• Salt
• Sesame seeds
• Cauliflower rice or white rice

Instructions

1. 1

   Heat the sesame oil and 1/2 tbsp of the avocado oil in a large frying pan on medium-high heat. Add the zucchini, pepper, and bok choy stems and cook until lightly browned and tender, about 4-5 minutes. Transfer to a plate.

2. 2

   Heat the remaining 1 tsp of avocado oil on medium heat. Add the chicken and sauté until golden brown and no longer pink, about 5-7 minutes.

3. 3

   While the chicken cooks, whisk together the coconut aminos, lime juice, tahini, monk fruit, ginger, and sriracha in a small bowl.

4. 4

   Once the chicken is cooked, add the veggies and coconut amino mixture to the pan with the chicken. Boil for 30 seconds, stirring constantly.

5. 5

   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.

6. 6

   Serve over rice of choice garnished with sesame seeds. DEVOUR!