Stir Fry Thai Chicken and Rice
Low Glycemic Rating
Antibacterial and Antioxidant Properties
Rich in Protein, Calcium and other Nutrients
Here’s a recipe for a tasty stir-fry that you can enjoy for dinner. The ingredients provide a number of health benefits from their nutrients. The brown rice has low glycemic rating and is a great source of fiber. It’s also rich in protein, thiamin, calcium, magnesium and potassium.
Coconut Oil has a unique combination of fatty acids which are all metabolized differently. They go straight to the liver from the digestive tract, where they are used as a quick source of energy. Coconut Oil contains lauric acid, capric acid and caprylic acid along with their respective properties. These properties include antimicrobial, antioxidant, antifungal, antibacterial as well as soothing properties.
Important Note – Phytotherapi’s weight loss or diabetes protocols use a specific Nutritional Guide. If you’re currently undergoing those protocols, wait until after you’re done with the program before eating this meal.
Ingredients (4 servings):
2 Boneless, Skinless Chicken Breast Cut into ¼ Inch Strips
2 ½ Cups Cooked Brown Rice
4 Tbsp. Coconut Oil
1 Med. Red Onion, Chopped
1 Lrg. Red Bell Pepper, Chopped
5 Cloves Garlic, Minced
2 Tbsp. Fish Sauce
3 Tbsp. Oyster Sauce
½ tsp. Sea Salt
1 Pinch Cayenne Pepper
4 Green Onions, Chopped
½ Cup Fresh Basil, Chopped
1 Cup Cilantro, Chopped
In a large wok or pan, heat coconut oil on medium-high temperature. Add the red onion and stir-fry for a couple minutes. Add chicken. Stir-fry for 4-5 minutes minutes, then add garlic, bell pepper, salt and cayenne pepper. Continue cooking until chicken is done (about 8-10 minutes). Add fish and oyster sauces. Reduce heat and add basil, rice, cilantro and green onions. Stir-fry until heated through. Serve hot.