We are about to embark on a Whole 30, and I wanted to see if one of our favorite recipes could be compliant. Good news! It can! No sugar in this version, so I swapped out the water for apple juice; no soy either, so I used coconut aminos instead of soy sauce. I also upped the basil a bit, but that’s just a family preference.
- 1/2 cup apple juice
- 2 tablespoons Red Boat fish sauce
- 2 tablespoons coconut aminos
- 1/2 teaspoon crushed red pepper
- 3 tablespoons coconut oil
- 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
- 8 cloves garlic, finely chopped (about 3 tablespoons)
- 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
- 1 1/4 cups torn fresh basil leaves
- In a small bowl, combine apple juice, fish sauce, coconut aminos, and crushed red pepper. Set aside.
- Heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture into the bowl with the sauce mixture and set aside.
- Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes.
- Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer.
- Remove the pan from the heat and add the basil, tossing until slightly wilted.
- Serve over cauliflower rice or spaghetti squash.