Instructions

• In a small bowl, whisk together 1/3 cup chicken broth, 1 to 2 Tbsp fish sauce (start with 1 Tbsp and reserve extra to adjust later), 2 Tbsp coconut aminos (or liquid aminos or soy sauce), and 1 Tbsp coconut sugar (or 1 Tbsp coconut aminos). 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 minced garlic and 1.25 lbs chopped boneless skinless chicken breasts to the skillet. Spread the chicken into an even layer and let it sit, undisturbed, for 2 to 3 minutes to allow browning.
• Stir the chicken, then add 2 minced Thai chiles (optional). Continue cooking, stirring occasionally, for about 2 more minutes.
• Pour the reserved sauce into the skillet with the chicken and bring it to a full boil. Reduce the heat to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 5 to 10 minutes. If you prefer a thicker sauce, simmer up to an additional 10 minutes to reduce it.
• Stir in 1 cup chopped basil leaves and cook just until the basil is wilted, about 30 seconds to 1 minute.
• Taste and, if needed, adjust seasoning using the remaining fish sauce (up to the total 2 Tbsp) or a little more coconut aminos/soy sauce from the amounts listed.
• Serve the Thai basil chicken over 3 cups cooked white rice.