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1 lb boneless chicken breasts, cut into bite-sized chunks (½–¾ inch)

1 tablespoon coconut oil or avocado oil

2 tablespoons coconut aminos (or low-sodium soy sauce)

1 tablespoon fish sauce

equivalent of 1tsp monkfruit sweetener

1 tablespoon lime juice

½ teaspoon ground white pepper

4 garlic cloves, minced

1 Red Bell Pepper

2 Carrots

½ cup Pineapple

2 Thai chilies, finely chopped (adjust to taste)

1 small onion, diced

2 cups Thai basil leaves (holy basil is ideal, but sweet basil works)

Roasted Peanuts for garnish (optional)

1 teaspoon soy sauce + ½ teaspoon cornstarch (for marinating)

Cauliflower rice, steamed vegetables, or lettuce wraps for serving

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1. Cut the chicken breasts into bite-sized chunks.

2. (Optional) Toss the chicken in 1 teaspoon soy sauce and ½ teaspoon cornstarch. Let marinate for 10–15 minutes for extra flavor and tenderness.

3. In a small bowl, combine coconut aminos, fish sauce, sweetener, lime juice, and ground white pepper. Set aside.

4. Heat the oil in a large skillet or wok over medium-high heat.

5. Add the chicken chunks and stir-fry for about 3–4 minutes, until lightly golden on the outside but not fully cooked. Remove from the skillet and set aside.

6. In the same skillet, add the garlic and Thai chilies. Stir-fry for about 30 seconds until fragrant.

7. Add the diced onion and carrots and stir-fry for another 2 minutes.

8. Add the Red Bell Pepper and stir-fry for another 2 minutes.

9. Return the chicken to the skillet and pour the prepared sauce over it.

10. Stir well to coat the chicken. Let it simmer for 3–4 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.

11. Toss in the Thai basil leaves and pineapple and stir until wilted, about 1 minute. Remove the skillet from heat.

12. Toss with Peanuts if using

13. Serve hot over cauliflower rice, alongside steamed vegetables, or in lettuce wraps for a low-carb option.

Marinate the Chicken (Optional): Toss the chicken chunks in a mix of 1 teaspoon soy sauce and ½ teaspoon cornstarch for 10–15 minutes before cooking. This adds flavor and ensures a silky texture.