INGREDIENTS
2
pieces of organic chicken breast, cut into cubes
1
table spoon of rice wine
1
tea spoon of corn starch
1/2
tea spoon of Tamari Gluten-Free Soy Sauce
3
table spoons of extra virgin olive oil (divided into 2 and 1)
1
lemon wedge or 1 tea spoon of lemon juice
1
table spoon of minced garlic
1
table spoon of madras curry powder
2
table spoons of Tamari Gluten-Free Soy Sauce
2
tea spoons of organic agave nectar
1/2
tea spoon of sea salt
1
table spoon of organic dry basil
2 3/4 cups
organic coconut milk