Ingredients
- 2 boneless skinless chicken thighs (cut into strips)
- ½ red bell pepper (thinly sliced)
- 2 tablespoons avocado oil (or canola oil for stir-frying)
- ½ cup fresh basil leaves (roughly chopped, preferably Thai basil)
- 2 tablespoons unsalted cashews
- 1 small shallot (thinly sliced)
- 2 garlic cloves (grated)
- ⅓ cup soy sauce
- 3 tablespoons water
- 1 tablespoon chili paste (or more for extra heat)
- 2 teaspoons sesame oil
- 2 teaspoons fish sauce (optional)
- 1 tablespoon stevia (or Virta-friendly sweetener of your choice)
Nutrition Info Per Serving
Serving Size
½ dish
Carbohydrates
9
g
Protein
19.5
g
Fat
25
g
Calories
330
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Instructions
- Make the sauce: add all sauce ingredients - shallot, garlic, soy sauce, water, chili paste, sesame oil, fish sauce (optional), stevia - to a bowl and whisk to combine; set aside.
- Heat 2 Tbsp of oil in a pan over medium-high heat. Once the oil is hot, add in the sliced chicken, season with salt and pepper to taste, and stir-fry until golden brown on all sides; around 4-5 minutes.
- Turn down the heat to medium and add in the sliced bell pepper, frying for an additional 3 minutes. Next, stir in the basil and toss to combine.
- Add in the sauce mixture and cook until it begins to thicken; around 3 minutes.
- Finally, add the cashews to the pan and toss to combine. Serve with a side of cauliflower rice and more freshly chopped basil to your preference.