Thai Basil Chicken

Ingredients:

- 3 shallots, cut in thin slices
- 5 large garlic cloves roughly chopped
- 3-6 Fresno chilies or Thai chilies (spicier!), cut into thin rings
- 2 tablespoons avocado oil or peanut oil
- 1 pound ground chicken (or sub ground turkey, or crumbled extra firm tofu)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons coconut sugar or honey, or sugar
- 1 tablespoon soy sauce or GF Liquid Aminos
- 1 tablespoon fish sauce
- 1 red bell pepper sliced in bite-sized strips
- 1 cup Thai basil leaves -or Holy Basil (Tulsi) if you can find it, regular basil will work too

- pinch of ground anise seeds if using regular basil (optional)

Preparation:

If serving with rice, start that first.
- Heat up a pan or wok to med-high heat. Add oil and shallots, stir for 2 minutes.
- Add garlic and hot peppers stir for 2 minutes more until shallots are lightly brown on the edges. Scoop out into a bowl and set aside.
- Without cleaning out the pan, add oil, turn the heat to high, add ground chicken, black pepper, and salt. - Stir fry a couple minutes until chicken is cooked and starting to brown. Sprinkle coconut sugar, soy sauce, fish sauce over the chicken and stir until incorporated.

- Add the red bell pepper and the shallot mixture. -
- Cook for about a minute, just enough to warm.
- Add basil leaves and turn the heat off.
- Serve over jasmine rice. Season with more soy sauce if desired.

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Nutrition Values:

Serving Size: 1
Calories: 511
Sugar: 6.8 g
Sodium: 924.3 mg
Fat: 17.1 g
Saturated Fat: 3.6 g
Carbohydrates: 63.6 g