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Thai Basil Coconut Chicken


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)


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.

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