Soy-Free Thai Basil Chicken
Experience the vibrant flavors of Thailand in a healthier, allergen-friendly way with Soy-Free Thai Basil Chicken, a quick and easy stir-fry that's perfect for weeknight dinners! This recipe swaps traditional soy sauce for coconut aminos, offering a savory soy-free alternative that pairs beautifully with fragrant Thai basil, tender chicken, and a hint of heat from red chilies. With just 15 minutes of prep time and minimal cooking, this dish delivers bold, aromatic flavors thanks to fresh garlic, shallots, and a balanced sauce of fish sauce, coconut sugar, and chicken stock. Serve it over fluffy jasmine rice for a complete meal, and finish with a squeeze of lime for a bright, citrusy kick. Perfect for those with dietary restrictions or anyone seeking a wholesome twist on the classic Thai-inspired favorite!
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Recipe Information
Ingredients
- 1 lb Chicken breast or thighs (boneless, skinless)
- 2 tbsp Avocado oil or other neutral oil
- 4 cloves Garlic
- 1 medium Shallot
- 2 small Red chili (Thai bird’s eye or similar)
- 3 tbsp Coconut aminos (soy-free substitute for soy sauce)
- 1 tbsp Fish sauce (check for soy-free if required)
- 1 tsp Palm sugar or coconut sugar
- 2 tbsp Chicken stock
- 1 cup Fresh Thai basil leaves
- 1 each Lime wedge (for serving)
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Chop the chicken into small bite-sized pieces.
Mince the garlic, thinly slice the shallot, and slice the red chilies (remove seeds for less heat, if desired).
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the minced garlic, sliced shallots, and red chilies. Stir-fry for 1-2 minutes until fragrant.
Add the chicken to the skillet and stir-fry until it is cooked through and no longer pink, about 4-5 minutes.
In a small bowl, mix coconut aminos, fish sauce, palm sugar, and chicken stock. Pour this mixture into the skillet with the chicken.
Stir well to coat the chicken in the sauce. Allow the sauce to simmer for 1-2 minutes to thicken slightly and meld flavors.
Turn off the heat and add the Thai basil leaves. Stir until the basil wilts from the residual heat.
Serve the Soy-Free Thai Basil Chicken hot, optionally over a bed of cooked jasmine rice, and garnish with a lime wedge on the side for a fresh squeeze of flavor.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 16.8 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 627 mg | 48% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 2709 mg | 58% | |
*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.
