Thai Basil Chick'N Stir-Fry

• 2 tablespoons hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon water
• 1 tablespoon Bragg's
• 1 tablespoon coconut oil
• 3 garlic cloves, minced
• 1 large jalapeno chile, thinly sliced
• 1 package Gardein meatless chick'n strips, slightly thawed
• 1 1/2 cups sliced red bell pepper (I used 6 baby sweet red peppers)
• 1 sweet onion, thinly vertically sliced
• 1/2 cup fresh basil leaves, roughly chopped
• 1 tablespoon fresh lime juice

1. Combine hoisin, sugar, 1 tablespoon water, and Bragg's in a bowl, stirring with a whisk until sugar dissolves.
2. Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and jalapeno chile; stir-fry 30 seconds or until fragrant. Remove and set aside.
3. Add chick'n strips; stir-fry 4-6 minutes, until browned.
4. Add bell pepper and sliced onion; stir-fry 2 minutes.
5. Add the jalapeno/garlic mixture and the hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened.
6. Stir in basil and juice.
7. Serve immediately.
8. Enjoy!!

hoisin sauce, sugar, water, braggs, coconut oil, garlic, jalapeno chile, red bell pepper, sweet onion, fresh basil, lime juice

Taken from www.yummly.com/recipe/Thai-Basil-Chick_n-Stir-Fry-1197264 (may not work)