Thai Blackberry Basil Chicken

• Gluten free

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 handful Basil, fresh leaves
  • 1 cup Blackberries
  • 2 tsp Garlic

• Condiments

  • 2 tbsp Fish sauce
  • 1 tbsp Hoisin sauce
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Rice vinegar

• Nuts & Seeds

  • 2 tbsp Cashews

Found on lecremedelacrumb.stfi.re

Description

Ingredients

• 3-4 boneless skinless chicken breasts, cut into bite size pieces
• 2 tablespoons fish sauce
• 2 teaspoons minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• ¼ teaspoon red pepper flakes
• 2 teaspoons sugar
• 1 cup blackberries
• handful fresh basil leaves, thinly sliced
• 2 tablespoons roughly chopped cashews (I used Diamond of California Cashew Halves)

Directions

• In a small bowl whisk together fish sauce, garlic, soy sauce, hoisin sauce, rice vinegar, red pepper flakes, sugar.
• Drizzle a large pan or skillet with oil and bring to medium heat. Add chicken and stir 4-5 minutes until browned.
• Add sauce to pan and continue to stir over heat for 3-4 more minutes until chicken is cooked through.
• Add blackberries and basil and stir another 1-2 minutes. Sprinkle with cashews and serve immediately.