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  • Course

    Main Course

  • Prep time

    30 Mins

  • cook time

    25 Mins

  • servings

    4

  • Author

    @flatlaytoday

Ingredients

Marinade

  • 1 tsp cornstarch
  • 1 tsp rice vinegar
  • 2 chicken breasts

Sauce

  • 3 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar, to taste
  • 4 tbsp water
  • 1 tsp rice vinegar

Stir Fry

  • 2 chicken breasts, chopped
  • 2 tbsp coconut oil
  • 1 - 2 tbsp garlic chili paste
  • ½ onion chopped
  • ¾ cup red Fresno peppers, chopped
  • 2 carrots, sliced
  • 1 cup broccoli, chopped
  • ½ cups cashews
  • small bunch fresh Thai basil
  • 1 green onion (for garnish)
  • 1½ cups Lotus Foods Regenerative Organic White Basmati Rice

product used in the recipe

Regenerative Organic White Basmati Rice

  • 1

    Cook rice per directions on package.

  • 2

    While rice is cooking, chop chicken and marinate in the cornstarch and rice wine for 30 mins. Keep refrigerated.

  • 3

    In a large pan, heat coconut oil over medium-high heat and stir fry chicken until thoroughly cooked. Remove from pan and set aside.

  • 4

    Add onion and carrots to same pan and stir fry for ~4-5 mins until carrots become soft. Add garlic chili paste and stir.

  • 5

    When carrots are tender, add broccoli, peppers, chicken and the sauce. Stir fry for a minute.

  • 6

    Add basil and cashews before serving over cooked rice.

product used in the recipe

Regenerative Organic White Basmati Rice

Instruction video

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