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Ingredients
3 | green onions sliced | |
1 | tsp. | chili sauce (I used Sriracha) |
6-8 | lime leaves cut into strips with scissors (available frozen in Asian/Chinese food stores; I substituted a handfu | |
4 | cloves | garlic minced |
2 | Tbsp. | fish sauce |
1 | lime juice of | |
1⁄2 | cup | fresh basil (omit if using lime basil instead of lime leaves; otherwise it turns out REALLY basil-y!) |
2 | Tbsp. | oil |
2 1⁄2 | Tbsp. | soy sauce |
1 | tsp. | brown sugar |
3 | chicken breasts (cut into bite-size pieces; I had some leftover grilled chicken that worked just fine) | |
2 | bell peppers diced | |
1 | bok choy sliced | |
2 | Tbsp. | oil for stir-frying |
handful | fresh basil (for garnish optional) | |
couscous or brown rice for serving |
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