Thai Chicken Stirfry and Fried Rice, Hold the Lettuce

By markomni

Ingredients

• Rice:
• 2 cups of water
• 1 cup of brown long grain rice
• 4 tbsp coconut oil (you can use extra virgin olive oil here, but coconut oil is better for you, can be bought at most grocery stores now, and doesn’t taste like a pina colada, I swear)
• half a yellow pepper, diced
• 2 eggs, beaten with about a tbsp of water
• 1/3 cup frozen green peas
• half an onion, diced
• 1 tbsp sesame oil
• 2 to 3 tbsp soy sauce
• 2 scallions, thinly sliced and ends discarded
• salt and pepper
• Chicken:
• 3 boneless skinless chicken breast halves (although I love me some carbs, I am a psycho about good-quality meat. Try to buy at least grain-fed, if not free-range or organic. It’s going to cost a couple of bucks more, but it’s worth it)
• 2 tbsp coconut oil (again, sub extra virgin olive oil here if you want)
• the other half of that yellow pepper, seeded and sliced thin
• the other half of that onion, sliced thin
• 5 or 6 shiitake mushrooms, stems discarded and thinly sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp fish sauce (don’t be scared, it’s amazing in stirfrys, and I promise you’ve eaten it before if you’ve ever ordered take-out)
• the juice of a lime
• 1 tbsp sugar
• 1 tbsp sweet chili sauce (I throw this in almost every stirfry I make)
• 1 tbsp unsalted peanut butter whisked with a little hot water to thin it out (I’m loco, esse! If you’re allergic to peanuts, you can sub cashew or almond butter here)
• a handful of chopped basil

Details

Servings 4
Adapted from happyopu.net

Preparation

Step 1

Start your rice. Bring the water and the rice to boil in a pot with a lid. Season with a little salt, cover and simmer for about 45 minutes or until the water is absorbed. Transfer to a bowl and stick it in the fridge for a couple of hours. You can use leftover rice, too, if you have any hanging around.

Heat a large pan over medium-high with 1 tbsp of coconut oil. Scramble the eggs with a little salt and pepper until done, about three minutes. Set aside in a bowl. Heat another tbsp of coconut oil in the pan. Season the yellow pepper, onion, and garlic with salt and pepper and saute for about 7 minutes until all the veggies are tender. Add the last tbsp of coconut oil and the rice and stir to combine. Add the peas and the eggs back into the pan, then the sesame oil and soy sauce. Adjust the seasoning and let it all hang out on low heat while you make the chicken.

Heat another large pan over medium-high heat with the coconut oil. Cut the chicken breasts into bite-sized pieces and saute in the pan with salt and pepper. Once the chicken is just browned, about 2 minutes each side, add in the garlic, yellow pepper, onion, and mushrooms. Saute for another five minutes. Add the rest of the ingredients, stir to combine, and simmer on medium-low for a few minutes to let all the flavors develop. Sprinkle with the basil.

Toss the rice with the scallions. Ladle the chicken over top and serve.

Serves 4 but really who are we kidding it serves 2 around here.