1/2 oil - light olive or grape seed
2 Tbls fresh ginger, minced
2 cloves garlic, crushed
2 Tbls amino acids (soy sauce)
2 Tbls cashew butter
1 tsp sesame oil
1/2 tsp red pepper flake (to taste)
1.5 lbs free range chicken breasts, sliced
1 onion, yellow or white
1 zucchini, grated
3 carrots, sliced
2 cups bean sprouts
1 small head Nappa cabbage, chopped
2 limes, juiced (about 3 Tbls)
Basil, several sprigs
Mix all the marinade ingredients together in a glass bowl. Add the sliced raw chicken. Cover and let sit in the refrigerator for a minimum of 20 minutes. Up to 4 hours.
Heat a small skillet to low/med. Add 1 Tbls grape seed oil. Line the bottom of the pan with basil leaves. Let them sizzle for about 4 minutes on each side. Remove and place on a paper towel. Reserve for final presentation.
Heat skillet to med/hi. Add 2 Tbls grape seed oil. Once it’s heated, add chicken. Make sure the chicken is drained slightly and not too wet. Cook for about 5 minutes until cooked through. Remove from pan and set aside.
Keep skillet heated on med/hi. Add onion, zucchini and carrots. Stir constantly for a few minutes, then add the chicken, cabbage and bean sprouts in. Cook until heated through. Serve with crispy basil on top and lime on the side.