Ingredients
6-8 boneless chicken thighs, cut in bite size pieces
1 tbsp coconut oil
1 tsp minced garlic
1 med onion sliced
1 cup fresh basil
1 cup cliced carrots
1 small can bamboo shoots
1 can coconut milk
¼ bunch fresh cilantro
1 tsp Peachy herbs
Juice of 1 lime
1 tsp honey or maple syrup
salt and pepper to taste
2 chilis, diced (optional)
1 tsp sesame seeds (optional)
Directions
Heat oil in a skillet, add garlic and onions, saute for 2-3 minutes.
Add chicken pieces, cook until brownish, 5-6 minutes.
Add carrots, basil, bamboo shoots, coconut milk, herbs, lime, chilis and syrup, saute, let cook fo
another 4-5 minutes.
Season with salt and pepper,
Add cilantro, sprinkle with sesame seeds before serving.
Serve on top of hot steamed rice.