Lime Chicken Stir-Fry with Bell Peppers & Basil

Gather Your Ingredients.

Frozen Lime Leaves (purchased at an Asian Food Store)

D.Schmidt

Note: Lime Leaves are needed for this recipe (there are no substitutions). Look for them in the fresh or freezer sections of your local Asian/Chinese food store.

Gather Together Your Ingredients: (Serves 4)

• 4-5 chicken breasts or thighs
• 2 bell peppers (red and green, or other colors)
• 1/3 cooking onion
• handful of fresh basil leaves (to serve)
• 2 Tbsp. oil (such as coconut or canola) for stir-frying

• 3 spring onions, sliced
• 1 fresh red chili (or more if you want it ultra spicy)
• 4 lime leaves (see photo plus steps 2+3 for more on lime leaves)
• 4 cloves garlic (or 1/2 Tbsp. bottled pureed garlic)
• 1 Tbsp. lemon or lime juice
• 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
• 1/2 loose cup fresh basil leaves
• 2 Tbsp. coconut, canola, olive, or other healthy, good-tasting oil
• 2 Tbsp. soy sauce
• 1 tsp. dark soy sauce (available at Asian/Chinese food stores)
• 1 tsp. brown sugar

• Gather Your Ingredients.
• Rinse the Lime Leaves under Hot Water.
• Cut the Lime Leaf away from the Stem.
• Prepare the Paste.
• Process to a Fine Paste
• Prepare Other Ingredients.
• Stir-Fry the Onion, then Add the Chicken.
• Add the Bell Peppers.
• Add the Paste.
• Serve the Chicken Stir-Fry and ENJOY!