- 3 T grapeseed oil (can also use avocado, peanut, or canola oil)
- 1 lb ground chicken
- 2 large red bell peppers, sliced into strips
- 2 shallots, roughly chopped
- 4 cloves garlic, finely chopped
- 3 T soy sauce
- 1 1/2 T fish sauce
- 1 tsp honey
- 1 tsp sugar
- 1 T sriracha
- Salt and pepper, to taste
- 1 c thai basil leaves, roughly chopped
- 2 green onions, chopped, as garnish
- 3 c cooked jasmine rice (or Sautéed Cauliflower Rice)
- Heat up wok or skillet.
- In a medium sized mixing bowl, combine bell pepper, shallots, and garlic; set aside.
- In another small mixing bowl, whisk together soy sauce, fish sauce, honey, sugar, sriracha, salt, and pepper; set aside.
- When the wok or skillet is hot, add grapeseed oil (or another high temp oil, i.e. avocado oil, canola oil, peanut oil) and add chicken. Season with salt and pepper, and stir, breaking up until cooked through. Remove the chicken and set aside.
- Allow wok or skillet to re-heat for a few minutes then add bell pepper, shallots, and garlic. Toss together, cover and cook for 2-3 minutes. (If you are using a skillet that doesn’t get quite as hot as a wok, you may need to cook for a few minutes longer). You want the peppers to get a little charred.
- Add chicken back to the Wok along with the sauce & basil leaves. Stir to combine, cover and cook an additional few minutes, until basil is wilted.
- Serve with rice and garnish with green onions.