Low Carb Thai Basil Chicken
Savor the vibrant flavors of Low Carb Thai Basil Chicken, a healthier twist on the classic Thai dish that is bursting with aroma and crunch. This quick and easy recipe features tender, chopped boneless chicken thighs stir-fried with garlic, red chilies, crispy green beans, and fragrant Thai basil leaves. A savory-sweet sauce made from low-sodium soy sauce, fish sauce, monk fruit sweetener, and a splash of lime juice ties everything together for a perfectly balanced bite. Ready in just 30 minutes, this low-carb, gluten-free meal is ideal for busy weeknights and pairs beautifully with zucchini noodles for a guilt-free, keto-friendly finish. Perfect for fans of Thai cuisine who are looking to enjoy bold flavors without compromising a low-carb lifestyle!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs (chopped into small pieces)
- 2 tablespoons Avocado oil (or any neutral cooking oil)
- 4 cloves Garlic (minced)
- 2 chilies Red chilies (thinly sliced, adjust to spice preference)
- 0.5 large Onion (diced)
- 1 cup Green beans (trimmed and cut into 1-inch pieces)
- 1 cup Fresh Thai basil leaves
- 3 tablespoons Soy sauce (low-sodium, or use tamari for gluten-free)
- 1 tablespoon Fish sauce
- 1 teaspoon Granulated monk fruit sweetener (or erythritol)
- 1 tablespoon Lime juice
- 4 cups Zucchini noodles (optional, as a low-carb side)
Instructions
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the minced garlic and sliced red chilies. Sauté for about 30 seconds until fragrant.
Add the diced onion and chopped chicken thighs to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
Add the green beans to the skillet and cook for an additional 3 minutes, stirring frequently, until the beans are tender-crisp.
In a small bowl, mix together the soy sauce, fish sauce, granulated monk fruit sweetener, and lime juice. Pour the sauce over the chicken and vegetables in the skillet.
Stir everything well to coat evenly and cook for another 1-2 minutes to allow the sauce to absorb into the ingredients.
Turn off the heat and immediately add the fresh Thai basil leaves to the skillet. Stir until the leaves are wilted from the residual heat.
Serve the Thai Basil Chicken on its own or over a bed of zucchini noodles for a low-carb option.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 56.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 7195 mg | 153% | |
*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.
