While it is true this recipe might come across a little different with the blackberries, do not discount them as they are the true star of this dish.
3/4 boneless skinless chicken breast, cut into bite size pieces
2 TBSP fish sauce
2 TBSP minced garlic
1 TBSP coconut aminos
1 TBSP hoisin sauce
1 TBSP rice vinegar
1/2 tsp crushed red pepper flakes
2 tsp raw sugar
1 cup blackberries
Handful of fresh Thai basil leaves
2 TBSP roughly chopped cashews
In a small bowl, whisk together fish sauce, garlic, hoisin sauce, rice vinegar, red pepper flakes and sugar
Drizzle a large skillet with evoo and bring to medium heat. Add chicken and cook 4-5 minutes, or until browned.
Add sauce to pan and continue to stir over medium heat until chicken is cooked completely through.
Add in blackberries and basil and stir another minute or two.
Sprinkle with cashews and serve immediately.
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