Thai Basil Lemongrass Honey Ginger Chicken Stir-Fry

Whether you use these exact veggies, substitute your favorites or use what you have in your refrigerator, your outcome will make everyone in your family very happy.

Ingredients

1 Tbsp Basil Lemongrass Olive Oil
1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite size pieces (sub tofu for vg)
1 medium yellow onion, thinly sliced
1 bell pepper, sliced thinly
2 large carrots, julienned
2 cloves garlic thinly, sliced
2 stalks lemongrass, exterior shell removed, then thinly sliced
¼ cup fresh Basil or Thai Basil
2 green onions, chopped
2 Tbsp Soy Sauce
1 Tbsp Garlic Chili Paste/Sauce
1 Tbsp Fish Sauce
1/2 Tbsp fresh Ginger, minced
2 Tbsp water
1 Tbsp Honey Ginger Balsamic Vinegar
1 Tbsp Thai Spice Seasoning

Preparation

1. Season the chicken pieces with the salt and Pepper coating evenly. (I love to use our Garlic Himalayan Sea salt)
2. Heat oil in a skillet or wok over medium high heat.
3. While the oil is heating, prepare the sauce. Combine the soy sauce, Garlic Chili paste, fish sauce, Honey Ginger Balsamic, water, ginger, and Thai Spice in a small bowl and whisk together to thoroughly combine. Set aside.
4. Spread the chicken evenly onto the pan and cook for about 3-4 minutes on each side until browned. Remove and set aside in a bowl.