Thai Pepper Basil Chicken and Rice
This dish came together after another favorite dish of my from Half Baked Harvest. I tweaked it a little to enhance the flavors to my personal liking as well as made the dish gluten free. I hope you enjoy it as much as we have!
Thinly slice the chicken, either the breast or thighs, whichever you are using. I get the best results by planking the chicken first creating to full pieces, then slicing those thin across the grain.
Combine the arrowroot, turmeric, ginger, pepper and kosher salt in medium bowl. Combine rice, water and salt in a medium saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to low for 16-18 minutes. Remove from heat when finished and crack lid.
Meanwhile, in a glass jar with a lid, combine the honey, coconut aminos, rice vinegar, lime juice, fish sauce and 1/4 cup water.
Thinly slice the bell peppers and shallots.
Gently toss the chicken with the spices. This creates a wonderful coating on the chicken and the flavor carries through.
Heat the oil in a large skillet over medium-high heat. Add the bell peppers, and shallots, and cook 2-3 minutes until the peppers are charring. Stir in the chicken, tossing to combine with the peppers, cook 2 minutes. See video below.
Pour in the honey/coconut amino mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 8-10 minutes. Remove from the heat and squeeze a half of lime over it. Stir in the basil (see below)
This is such a fabulous dish and very family friendly. Serve the chicken and sauce over bowls of jasmine rice. Top with plenty of fresh basil. Enjoy!
