I’ve recently acquired Thai fish sauce and am really enjoying experimenting with it. An interesting flavor, that. This tasty dish was almost effortless to prepare. Goes together in minutes! My kinda food! 🙂 We both thoroughly enjoyed this and hope you will, too. I served my portion atop some leftover steamed cauliflower, which was quite good. My husband had his atop some leftover basmati rice. This would also be good atop steamed spaghetti squash, zucchini pasta or eaten alone with side vegetables of your choice. This dish is suitable for all Atkins phases and for your Paleo-Primal guests as well. I use coconut aminos nowadays for its healthier and low sodium qualities, but you can certainly substitute tamari or low-sodium soy sauce if you prefer.

INGREDIENTS:

2 chicken breasts (10 oz., skinless, boneless, cut into small bites)

1 T. coconut oil

2 T. olive oil

4 oz. onion, chopped or sliced (yellow, white or red)

1 large jalapeno, stemmed, seeded and chopped

1 clove minced garlic

½ tsp. minced ginger root

1 tsp. Thai fish sauce

1 tsp. coconut aminos (or low-sodium soy sauce or tamari)

¼ tsp. chile paste (I use Sambal Oelek)

½ c. fresh cilantro, coarsely chopped

½ c. homemade chicken broth

Pinch of your preferred thickener (optional)

1 oz. red bell pepper (optional for color)

DIRECTIONS: Heat oils in a non-stick skillet or wok and add onion and jalapeno. Saute until it begins to wilt/caramelize. Add cut up chicken meat and saute until done. Add garlic, ginger, fish sauce, coconut aminos and chili paste. Continue to stir fry a couple minutes. Add cilantro and broth. Allow flavors to meld a couple more minutes and thicken if desired. Serve at once over a bed of steamed riced cauliflower or shirataki tofu noodles.

NUTRITIONAL INFO: Makes 3 servings, each contains:

338 calories

21.43 g fat

5.17 g carbs, .97 g fiber, 4.2 g NET CARBS

29.7 g protein

495 mg sodium

388 mg potassium

46% RDA Vitamin B6, 39% C, 13% E, 12% copper, 18% iron, 92% niacin, 45% selenium, 10% thiamin, 14% zinc