We love a good stir fry around here, but there’s something about this latest one that neither one of us can get enough of. It’s cooked over intense heat for just minutes, and that seared flavor keeps you coming back for more. The garlic and chili together make a heady combination with the umami flavors of coconut aminos and fish sauce. But then… right at the end Thai basil is tossed in, and lends it’s own distinctive aromas to the mix. So I hope you’ll trust me when I say, you need this stir fry on your menu STAT! We love it with freshly steamed rice and garlic roasted green beans. I need to get my green bean recipe tested and written down. But for now see my tip below for the easiest side dish you’ve made in a while.
More Whole30 Stir Fry Inspiration:
How to make this Thai Basil Chicken Stir Fry:
Garlic Roasted Green Beans mentioned above:
Lastly if you can find it, definitely use Holy Basil as it’s authentic to this dish. However it does seem to be hard to find, (I haven’t seen it since we left Calgary) but I thought I’d mention it in case you have access to a good Asian grocery, or fun herbs at a local farmers market. When you’re almost ready to serve dinner, pop the baking sheet into the oven on the middle rack and turn the oven up to broil. Watch the green beans carefully because they’re usually done within 5 minutes or so. If you don’t want to turn on the oven, you can sauté them on the stove top in a large skillet over high heat as well. The key to both methods is the high heat because it adds so much flavor, but do keep a close eye on things so nothing burns! I hope you’ll enjoy this stir fry as much as we have! If you do make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here. And over on Instagram where you can tag me at #getinspiredeveryday with your photos. 5 from 1 review 1 cup diced red onion, 1/4″, or shallots 2 cloves garlic, minced 1 Thai chili, thinly sliced, see notes 1 pound boneless, skinless chicken thighs, 4-6, cut into 1/2” pieces Sauce: 1/4 cup coconut aminos, or gluten free soy sauce 2 Tablespoons fish sauce, see notes 1/2 cup lightly packed Thai basil leaves, from 1 – 0.5 ounce package Heat a large skillet (15″) over high heat. When the pan is hot but not smoking, add the avocado oil along with the onion, garlic, and chilis. Stir fry stirring frequently until fragrant and lightly browned, 2-3 minutes. Add the chicken to the pan and continue to stir fry over high heat until browned and just done, 2-3 minutes. Finally add the coconut aminos and fish sauce to the pan stirring constantly for 1-2 more minutes. Remove the pan from the heat and stir in the basil leaves. Serve immediately with your choice of sides. Check the label carefully on whichever fish sauce you choose to make sure there’s no additives or sugar.
