Ingredients:

  • 1.5 lbs chicken breast, sliced into thin 1/4-inch strips
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 3 tbsp Thai green curry paste
  • 0.5 cup light coconut milk
  • 0.5 cup low-sodium chicken bone broth
  • 1 tbsp fish sauce
  • 1 tsp raw honey
  • 1 tbsp avocado oil
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, stringed
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 green onions, sliced
  • 2 cups fresh Thai basil leaves

Instructions:

  1. Marinate the chicken. In a medium bowl, toss the 1.5 lbs of chicken strips with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil. <small>Note: This velveting process makes the chicken incredibly tender.</small>
  2. Wait 15 minutes. Let the chicken sit at room temperature. This allows the cornstarch to form a light slurry that binds to the meat fibers.
  3. Sear the protein. Heat 1 tbsp avocado oil in your wok over high heat until it is shimmering and nearly smoking. Add the chicken in a single layer and cook for 2-3 minutes until golden and just barely opaque. Remove it from the pan immediately to prevent toughening.
  4. Bloom the paste. In the same pan (don't wash it!), add 3 tbsp green curry paste. Stir fry for 1 minute until the aroma fills the room and the paste darkens slightly.
  5. Add the aromatics. Toss in 3 minced garlic cloves, 1 inch of grated ginger, and the white parts of the green onions. Stir fry for 30 seconds until the garlic is fragrant but not browned.
  6. Sauté the vegetables. Add the red bell pepper and snap peas. Stir fry for 2-3 minutes until they are
  7. Whisk together the light coconut milk, chicken bone broth, fish sauce, and honey. Pour the mixture into the wok.
  8. Return the chicken to the wok. Toss everything to combine and simmer for 1-2 minutes until the sauce slightly thickens and coats the ingredients.
  9. Remove from heat. Fold in the fresh Thai basil leaves and garnish with the remaining green onion tops.