Instructions

• In a small bowl, stir together 1/3 cup chicken broth, 1 to 2 Tbsp fish sauce (start with 1 Tbsp and adjust to taste), 2 Tbsp coconut aminos (or liquid aminos or soy sauce), and 1 Tbsp coconut sugar (or 1 Tbsp coconut aminos). Stir until combined and the sugar (if used) dissolves. Set the sauce aside.
• Heat 2 Tbsp avocado oil in a large skillet over medium heat until shimmering.
• Add 1/2 cup finely chopped yellow onion and sauté, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add 4 cloves garlic (minced) and 1.25 lbs boneless skinless chicken breasts (chopped). Spread the chicken into an even layer and let it cook undisturbed for 2 to 3 minutes to brown on one side.
• Stir the chicken, then continue cooking until most pieces are opaque, about 2 to 3 more minutes.
• Add 2 Thai chilis (minced), if using, and cook, stirring, for about 1 to 2 minutes.
• Pour the reserved sauce into the skillet. Increase heat to medium-high to bring the mixture to a boil or vigorous simmer, then reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through, about 5 to 10 minutes.
• If you prefer a thicker sauce, continue simmering an additional up to 10 minutes, stirring occasionally, until reduced to your liking.
• Remove the skillet from heat and stir in 1 cup chopped basil leaves until wilted, about 30 seconds to 1 minute.
• Serve the Thai basil chicken over 3 cups cooked white rice (made from 1 cup dry).