Savory Thai Basil Chicken With Mixed Veggies

What You’ll Need

Main Ingredients:

• 1 lb organic pasture-raised chicken breast, bite-sized pieces

• 1 carrot, thinly sliced into rounds

• 1 cup broccoli florets

• 4 cloves garlic, crushed

• ¼ red onion, thinly sliced

• 1 bunch Thai basil, leaves removed (~1 cup loosely packed)

• 1 cup dried jasmine rice

Sauce:

• 1 Tbsp soy sauce

• 1 tsp Miso Heat chili paste

• 1 tsp coconut sugar or organic sugar

• ½ tsp fish sauce or oyster sauce

For Cooking:

• 1 Tbsp avocado oil

• 1–4 whole dried Thai chiles (adjust heat to preference)

Let’s Cook

1. Cook the Rice
   Prepare jasmine rice according to package directions.

2. Prep the Ingredients
   Cut chicken into bite-sized pieces.
   Steam or blanch broccoli for ~5 minutes, then set aside.
   In a small bowl, whisk together soy sauce, fish sauce, chili paste, and sugar.

3. Heat the Pan
   Place a wok or large skillet over high heat for 3–5 minutes (a drop of water should dance on the surface).

4. Stir Fry the Aromatics
   Add avocado oil to the hot, dry pan. Immediately add garlic, dried Thai chiles, red onion, and carrot. Stir fry until fragrant, 20–30 seconds.

5. Cook the Chicken
   Add chicken pieces and stir fry until fully cooked through.

6. Finish the Dish
   Add broccoli and cook for 1 minute. Pour in sauce and toss to coat evenly.
   Turn off the heat and stir in Thai basil until just wilted.

7. Serve
   Plate immediately over jasmine rice and enjoy.