Paleo Three Cup Chicken (San Bei Ji)
A classic Taiwanese dish adapted for paleo, using coconut aminos and avocado oil to recreate the signature flavors.
Ingredients
- about 680 g Chicken Thighs
- 1/4 cup Avocado Oil
- 1/4 cup Coconut Aminos
- 1/4 cup Rice Wine Vinegar
- 6 cloves Garlic
- 5.08 cm Ginger
- 1 cup Thai Basil
- 1 tsp Sesame Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken thighs into bite-sized pieces.
- 2In a wok or large skillet, heat avocado oil over medium-high heat.
- 3Add garlic and ginger to the skillet and saute for 1 minute.
- 4Add chicken to the skillet and cook until browned on all sides.
- 5Pour in coconut aminos and rice wine vinegar. Bring to a simmer and cook for 10 minutes, or until sauce has thickened and chicken is cooked through.
- 6Stir in Thai basil and sesame oil. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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