Paleo Thai Basil Chicken
Elevate your weeknight dinners with this quick and healthy Paleo Thai Basil Chicken! Loaded with tender, juicy chicken thighs, crisp bell peppers, and fragrant fresh Thai basil, this dish bursts with bold, authentic flavors. Paleo-compliant coconut aminos and fish sauce create a savory, umami-packed sauce, while a kick of heat from Thai bird's eye chilies adds just the right amount of spice to balance the dish. Ready in just 30 minutes, this one-pan wonder is cooked with avocado oil for a Paleo-perfect dinner that's easy, wholesome, and absolutely delicious. Garnish with a splash of lime for a refreshing finish, and serve as-is or over cauliflower rice for a satisfying, low-carb meal that will transport your taste buds straight to Thailand!
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Recipe Information
Ingredients
- 1 lb chicken thighs
- 3 tbsp coconut aminos
- 1 tbsp fish sauce (Paleo-compliant)
- 2 tbsp avocado oil
- 4 garlic cloves
- 2 Thai bird's eye chilies (adjust to taste)
- 1 yellow onion
- 1 red bell pepper
- 1 cup fresh Thai basil leaves
- 1 lime (for garnish)
Instructions
Trim and dice the chicken thighs into small bite-sized pieces. Set aside.
Mince the garlic cloves and finely chop the Thai bird’s eye chilies. Thinly slice the onion and bell pepper. Set all prepared ingredients aside.
In a small bowl, mix together the coconut aminos and fish sauce. This will serve as your paleo-friendly sauce.
Heat a large skillet or wok over medium-high heat, then add the avocado oil.
Once the oil is hot, add the minced garlic and chopped chilies. Stir-fry them for 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced chicken thighs to the skillet and stir-fry until the chicken is fully cooked, about 5-6 minutes.
Push the chicken to one side of the skillet and add the sliced onions and bell peppers to the other side. Stir-fry the vegetables for 2-3 minutes until they are slightly softened but still crisp.
Pour the coconut aminos and fish sauce mixture over the chicken and vegetables. Stir everything together until the sauce evenly coats the ingredients.
Add the fresh Thai basil leaves to the skillet, and gently toss until the leaves are just wilted, about 30 seconds.
Remove the skillet from the heat and serve immediately. Optionally, garnish with a squeeze of fresh lime juice for added brightness.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 18.4 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 574 mg | 44% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2764 mg | 59% | |
*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.
