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November 22, 2022


  • 2 pounds lean ground chicken
  • 3 tablespoons coconut oil, divided
  • 1 zucchini, chopped
  • 1 red bell pepper, seeded and chopped
  • ½ of green bell pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 1 (1-inch) piece fresh ginger, minced
  • 1 (1-inch) piece fresh turmeric, minced
  • 1 fresh red chile, sliced thinly
  • 1 tablespoon raw honey
  • 1 tablespoon coconut aminos
  • 1½ tablespoons fi sh sauce
  • ½ cup fresh basil, chopped
  • Salt and ground black pepper, as required
  • 1 tablespoon fresh lime juice


  1. Heat a large skillet over medium-high heat.
  2. Add ground beef and cook for about 5 minutes of until browned completely.
  3. Transfer the beef into a bowl.
  4. In the same pan, melt 1 tablespoon of coconut oil  over medium-high heat and stir fry zucchini and bell peppers for about 3-4 minutes.
  5. Transfer the vegetables in the bowl with chicken.
  6. In the same pan, melt remaining coconut oil over medium heat and sauté garlic, ginger, turmeric and red chile for about 1-2 minutes and sauté
  7. Add chicken mixture, honey and coconut aminos and increase the heat to high.
  8. Cook for about 4-5 minutes or until sauce is almost reduced, stirring  occasionally.
  9. Stir in remaining ingredients and remove from heat.
  10. Serve hot.

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