- 10 cloves fresh garlic
- 6 each fresh Thai chiles
- 1/4 cup olive oil
- 2 pounds chicken breast boneless & skinless
- 2 tbsp fish sauce (nam pla)
- 2 tsp coconut aminos or soy sauce
- 1 tsp black pepper
- 3 cups fresh holy (or Thai) basil
Mash garlic and chiles using a mortar and pestle or the flat
side of a large knife. Heat oil in a wok or skillet over medium-high heat. Add
garlic mixture. Cook, stirring constantly, until garlic is just golden, about
Add chicken. Cook, stirring often, until chicken is cooked
through. Stir in fish sauce, coconut aminos, and black pepper. Add basil. Cook,
stirring constantly, for about 1 minute. Season with more pepper, if desired.
Serve over rice and garnish with basil.
Calories: 288.6kcal | Carbohydrates: 3g | Protein: 36.4g | Fat: 13.3g | Fiber: 0.5g