How to Make Thai-Style Chicken Stir-Fry

Ingredients

• 1 pound (450 g) chicken thighs, skin and bones removed
• 2 tablespoons (30 ml/1.0 fl oz) fish sauce
• 1 tablespoon (15 ml/0.5 fl oz) coconut aminos
• 2 (300 g/10.6 oz) sweet bell peppers, red, orange or yellow
• 2 medium (30 g/1.1 oz) spring onions
• 1 tablespoon (8 g/0.3 oz) freshly grated ginger
• 2 cloves garlic
• 1 small hot chile pepper
• ¼ cup (56 g/2 oz) ghee or coconut oil
• 2 cups (100 g/3.5 oz) bean sprouts
• ¼ cup (65 g/2.3 oz) Toasted Nut Butter
• 1 tablespoon (15 ml/0.5 fl oz) lime juice
• Salt and black pepper to taste
• 2 tablespoons (2 g/0.07 oz) fresh cilantro

1. Slice the chicken thighs into medium pieces and add the fish sauce and coconut aminos. Marinate in the fridge for at least an hour or overnight.
Meanwhile, prepare the vegetables
2. Wash and slice the bell peppers and spring onions. Peel and grate the ginger and crush the garlic. Wash, deseed, and dice the chile pepper.
3. Place half of the ghee in a large pan and heat over medium-high heat. Add the chicken to the hot pan and keep stirring until the chicken is cooked and all the sides are browned. Remove the chicken from the pan and set aside in a bowl.
4. Grease the pan with the remaining ghee; add the ginger, garlic, and chile pepper. Cook for 2 to 3 minutes over medium-high heat, stirring frequently. Add the sliced bell pepper and spring onion and then season with salt and black pepper. Cook for another 5 minutes and add the bean sprouts.
5. Cook for one more minute. Finally, add the chicken, Toasted Nut Butter, and lime juice and combine well. Cook until the chicken is heated through. Garnish with fresh cilantro and season with more salt if needed.