1 lb. chicken breast, sliced into bite-size pieces or strips
2 lb. shrimp, deveined and peeled
4-5 cloves garlic, chopped fine
1-2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp dried crushed chili (chili flakes)
3 TBSP white wine OR white cooking wine
3 green onions, sliced
1/2 cup Thai basil OR sweet basil, torn (Thai basil is difficult to find)
2-3 TBPS coconut oil
Heat oil in a large skillet over medium heat; add chicken, white wine, and garlic. Cook for 5 minutes.
Reduce heat; add chilies, onion, basil, and shrimp. Cover and cook until shrimp is cooked.
Serve over rice, gluten-free pasta, or spaghetti squash.