Instructions

• In a small bowl, stir together 1/3 cup chicken broth, 1 to 2 Tbsp fish sauce (use 1 Tbsp to start and add more to taste if desired), 2 Tbsp coconut aminos (or liquid aminos or soy sauce), and 1 Tbsp coconut sugar (or 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 to the skillet and sauté, stirring occasionally, until translucent, about 5 minutes.
• Add 4 cloves minced garlic and 1.25 lbs chopped boneless skinless chicken breasts. Spread the chicken in an even layer and let it cook undisturbed for 2 to 3 minutes to brown.
• Stir the chicken, then add 2 minced Thai chilis (optional). Continue cooking, stirring occasionally, for about 2 more minutes.
• Pour the reserved sauce into the skillet, bring to a brief boil, then reduce heat to a simmer. Cook, stirring occasionally, until the chicken is cooked through (no pink remains and internal temperature reaches 165°F if using a thermometer), about 5 to 10 minutes. If you want a thicker sauce, simmer up to an additional 10 minutes, stirring occasionally, until reduced.
• Remove the skillet from the heat, stir in 1 cup chopped basil leaves until wilted and evenly distributed.
• Serve the basil chicken over 3 cups cooked white rice.