Kevin’s Natural Foods asked me to develop some recipes utilizing their sauce packets. This is the first one I came up with and it was kind of a no-brainer because their Lemongrass Basil sauce already contains a lot of the ingredients I want in a warm winter stew. This recipe is just as good with or without keto/Paleo friendly egg noodles.
12-ounces boneless, skinless chicken breast pieces
Coconut oil spray, or 1 teaspoon coconut oil
Salt and pepper to taste
4 cloves garlic
1 16-ounce package frozen stir fry vegetables with mushrooms, I used Trader Joe’s
Heat a soup pot or wok to medium-high. Spray the chicken pieces with coconut oil and season with salt and pepper. Stir fry for 6-8 minutes or until browned and cooked through. While the chicken is cooking chop the garlic and add to the pan so that it cooks along with the chicken for the last minute or two.
Add the frozen vegetables and Thai chiles and stir fry 4 minutes. Stir in the broth, Thai fish sauce, chopped tomatoes and Kevin’s Lemongrass Basil Sauce.
Bring to a boil. Then stir in the egg or rice noodles if using before reducing the heat to medium. Continue cooking for 12-14 minutes or until the noodles are cooked through.
Spoon into bowls and serve with a squeeze of lemon or lime juice.
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