Sugar-Free Thai Basil Chicken
Elevate your weeknight dinner with this flavorful and wholesome Sugar-Free Thai Basil Chicken recipe, a perfect low-carb option brimming with aromatic herbs and vibrant veggies. This dish features tender, stir-fried chicken thighs seasoned with garlic, fiery bird’s eye chilies, and fresh Thai basil, all brought together with a fragrant, sugar-free sauce made from coconut aminos, fish sauce, and fresh lime juice. Crisp green beans and sweet onions add texture and depth to every bite, while the quick cooking time and straightforward technique make it a breeze to prepare. Whether served over jasmine rice or enjoyed on its own, this gluten-free and sugar-free twist on the classic Thai favorite is sure to delight both your taste buds and your healthy eating goals.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 cup fresh Thai basil leaves
- 4 large garlic cloves
- 3 pieces red bird's eye chilies
- 1 medium yellow onion
- 200 grams green beans
- 3 tablespoons coconut aminos (sugar-free soy sauce alternative)
- 1 tablespoon fish sauce (check the label for sugar-free)
- 1 tablespoon fresh lime juice
- 2 tablespoons avocado oil or neutral cooking oil
- 3 tablespoons water
Instructions
Begin by prepping the ingredients: dice the chicken thighs into small bite-sized pieces, finely mince the garlic cloves, thinly slice the chilies, and slice the yellow onion. Trim the green beans and cut them into 2-inch pieces.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of the avocado oil.
Once the oil is hot, add the minced garlic and sliced chilies. Stir-fry for 30 seconds to release their aroma, being careful not to burn the garlic.
Add the diced chicken to the skillet. Stir-fry for 5 minutes, or until the chicken is mostly cooked through and lightly browned.
Push the chicken to one side of the skillet, and add the remaining 1 tablespoon of oil to the empty side. Add the sliced onion and green beans to the skillet, stir-frying for 2-3 minutes until they start to soften.
In a small bowl, combine the coconut aminos, fish sauce, lime juice, and water. Mix well.
Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Cook for another 3-4 minutes, allowing the sauce to thicken slightly and the chicken to absorb the flavors.
Turn off the heat and immediately add the fresh Thai basil leaves. Gently mix until the basil wilts from the residual heat.
Serve hot over steamed jasmine rice (optional) or enjoy as is for a low-carb meal. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 13.2 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 688 mg | 53% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3286 mg | 70% | |
*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.
