Submitted by: Kimmi
Prep Time: 15 Minutes
Cook Time: 20 Minutes
great sweet and spicy recipe and can easily be made non spicy for families with picky kids. Its relatively cheap to make and delicious. sliced cucumber, iced tea, cantaloupe slices and fresh mint make a great finish to this dish.
cut chicken into 1/4 inch wide strips and set aside. Preheat a 12-14 inch skillet to high heat with coconut oil and add ginger, garlic, peppers and onion. Cook about 2-3 min until onion is slightly golden. Set onion mixture aside in a bowl. Add chicken strips to pan, and cook until golden brown and cooked through. About another 2-3 min. remove from skillet and set chicken aside with onion mixture. After the chicken is removed add coconut milk, vinegar and tamari sauce into pan and bring to a boil. boil for about 5 minutes until mixture has been reduced to 1/3. return onion mixture and chicken to pan and coat with sauce. Add slivered basil and stir to heat through. Garnish with slivered basil and serve with rice or a veggie.