- 2 quarts low fat chicken broth
- 3-4 large chicken breasts or 6-8 tenderloins (frozen works too!)
- 1 tbs. minced garlic
- 1 tbs. fish sauce
- 2 tbs. coconut amino's or naturally fremented soy sauce
- a pinch or two of red pepper flakes( if you don't have these, use a couple shakes of cayenne pepper)
- 2 red bell peppers diced
- 3 tbs. dried basil (or 1/2 cup chopped fresh, this is best)
- a few leaves of fresh mint
- 1 tbs. fresh grated ginger
- Cook the chicken in the chicken broth about 20 mintues.
- When finished cooking, take the chicken out of the pot and shred with forks, keep aside.
- Place all the other ingredients in the pot except the fresh herbs.
- Cook until the bell peppers are to your liking. For me, about 2-3 minutes at a boil.
- Off heat, stir in chicken, the fresh basil, if using, and the mint.
- Serve and Enjoy!
- Crock Pot
- You can either cook the chicken breasts straight the crock pot with out dicing and shred at the end of cooking (easiest) or dice before placing in the insert.
- Just add all the ingredients to the insert and turn on low for 4 hours and high for 2 hours.
You may also round this out with a lovely Asian type salad, rice for the hubby or kids, or in our case some konjac noodles or grain free noodles.
This was inspired by a recipe from Cook’s Country June/July 2010