Gluten-Free Thai Basil Chicken
Savor the bold, aromatic flavors of this Gluten-Free Thai Basil Chicken, a delicious twist on the classic Thai dish. Made with tender, juicy chicken thighs, this speedy stir-fry is infused with fragrant garlic, fiery red chilies, and fresh Thai basil for an irresistible balance of heat and herbaceousness. The sauce—a perfectly balanced mix of coconut aminos, gluten-free fish sauce, and a hint of sweetness from brown sugar—coats each bite with umami-packed goodness. Ready in just 25 minutes, this recipe is ideal for a quick yet flavorful weeknight dinner. Serve it over steamed jasmine rice or a gluten-free alternative for a satisfying, restaurant-quality meal that caters to gluten-free diets without compromising taste!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 3 tablespoons coconut aminos (or gluten-free soy sauce)
- 1 tablespoon fish sauce (ensure gluten-free)
- 2 tablespoons water
- 1 teaspoon brown sugar or coconut sugar
- 4 cloves garlic, minced
- 2 red chilies, thinly sliced (adjust to spice preference)
- 2 shallots, finely chopped
- 2 tablespoons vegetable oil or avocado oil
- 1 cup Thai basil leaves
- 2 cups jasmine rice (optional, ensure gluten-free for serving)
Instructions
Dice the chicken thighs into small bite-sized pieces and set aside.
In a small bowl, prepare the sauce by mixing coconut aminos, fish sauce, water, and brown sugar. Stir until the sugar is dissolved, and set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and heat until shimmering.
Add the minced garlic and red chilies to the wok, stirring frequently to avoid burning, for about 30 seconds until fragrant.
Add the chopped shallots and sauté for another minute, stirring constantly.
Increase the heat to high and add the diced chicken. Stir-fry the chicken for 5-6 minutes, or until cooked through.
Pour the prepared sauce mixture over the chicken. Stir well to coat and let it simmer for 1-2 minutes until slightly thickened.
Add the Thai basil leaves to the wok, stirring until wilted and fragrant, about 30 seconds.
Serve the Thai Basil Chicken hot over steamed jasmine rice or a gluten-free alternative if desired.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.8 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
