Spicy Chicken & Peppers
Serves 4
2 tablespoons light olive oil
¼ cup sweet onion, sliced
2 large cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pound organic chicken breast, sliced into 1” strips
1 medium red bell pepper, sliced thin
2 tablespoon fish sauce or fumet
2 tablespoon lime juice
1 tablespoon agave nectar or light honey
½ cup fresh basil leaves
½ teaspoon crushed red pepper flakes
Sea salt & fresh ground black pepper, to taste
2-3 cups cooked brown rice
Heat olive oil in a large sauté pan over medium heat. Add onion, garlic and ginger, stir while cooking for 1-2 minutes. Add chicken and bell pepper, sauté for 2-3 more minutes. Add the fish sauce, lime juice, agave nectar or light honey and toss well. Cook for about 3 more minutes until chicken is no longer pink. Add basil, turn off heat and allow basil to wilt slightly. Divide evenly over bowls of warm brown rice.
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