Thai-Style Fermented Chicken Stir Fry
A flavorful and nutritious stir fry made with fermented foods and Thai spices, perfect for a quick weeknight dinner.
Ingredients
- ●2 tablespoons Fermented light brown rice vinegar
- ●1 tablespoon Brown sugar
- ●2 tablespoons Thai red curry paste
- ●1 pound Fermented chicken breastcut into bite-sized pieces
- ●1/4 cup Thai basil leaveschopped
- ●1 Dishlarge bowl for serving
- ●2 tablespoons Coconut oil
Instructions
- 1
In a small bowl, whisk together the fermented light brown rice vinegar and brown sugar. Set aside.
- 2
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
- 3
Add the fermented chicken breast and cook until browned and cooked through, about 5-7 minutes.
- 4
Remove the chicken from the skillet and set aside.
- 5
In the same skillet, add the remaining 1 tablespoon of coconut oil.
- 6
Add the Thai red curry paste and cook for 1-2 minutes, until fragrant.
- 7
Add the Thai basil leaves and cook for an additional minute.
- 8
Return the cooked chicken to the skillet and stir to combine.
- 9
Pour the vinegar mixture over the top and stir to combine.
- 10
Season with salt and pepper to taste.
- 11
Serve immediately in a dish, garnished with additional Thai basil leaves if desired.