1 lb chicken breast, thinly sliced and velveted (optional)
1 cup Thai basil*
1 cup zucchini, quartered and thinly sliced
1 cup string beans or long beans, chopped into ¼ inch pieces
1 red pepper, thinly sliced
4 cloves garlic, crushed
4 TBS coconut oil
2 tsp coconut/palm sugar
2 tsp soy sauce/tamari for gluten free
½ tsp unrefined salt
Instructions
* If Thai basil can not be found, feel free to substitute with sweet basil. To cut the basil roll a few leaves at a time into a cigar shape and thinly slice.
Cook the rice a few hours to a day or two in advance. Allow to cool.
Thinly slice the chicken breast. Use the velveting method to par-cook the chicken or set the raw chicken aside to cook in the skillet.
Quarter the zucchini, cutting it a ¼ of an inch thick. Remove the end from the string or long beans, cutting them into ¼ inch pieces. Cut the bell pepper in half, removing the seeds. Thinly slice the bell pepper. Roll a few basil leaves at a time like a cigar. Thinly slice the rolls of basil. Crush the garlic.
Mix the soy sauce, palm sugar, and salt in a small dish.
In a wok or cast iron skillet heat the oil for two minutes. Add the green beans and bell pepper. Cook on high heat for 5 minutes, allowing them to blister, stirring frequently.
Add the chicken and crushed garlic. Stir until the chicken is almost cooked.
Add the rice, zucchini, the soy sauce mixture. Stir for 3-5 minutes until thoroughly mixed and heated through. Add the basil and stir again.
Top with extra basil if desired.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/thai-chicken-fried-rice/