This Keto Thai Basil Chicken Recipe will satisfy your take-out cravings. Thai Basil brings a bright distinctive sweet flavor with a hint of licorice to this dish.
You can find Thai Basil usually in Asian or international markets, but if you do not have easy access to it, you can use sweet basil (the one used in Italian cooking).
Keto Thai Basil Chicken Recipe Ingredients
Prep the Ingredients
Start by chopping the onion and bell peppers (about 1 inch squares). I use a vegetable chopper to keep all pieces the same size. Then chop the garlic and grate the ginger.
Chop the chicken breasts also in about 1 inch cubes. Then add half of the sambal oelek, garlic and ginger and season with salt and pepper. Mix the ingredients well and set aside.
Zest and juice the lemon and set aside. Then remove the thai basil leaves from the stems. You are only going to use the leaves.
Now that the chicken is seasoned and all your ingredients are ready, you can start making the stir fry sauce.
Keto Thai Basil Chicken Sauce Recipe
In a small sauce pan, add the coconut aminos with the rest of the ginger, garlic and sambal oelek. Add the lemon zest and juice and the sugar substitute. At this point, you could add also 1/2 teaspoon of xantham gum (thickening agent). However, it is not necessary because by reducing the sauce it will thicken naturally.
Taste as it cooks and add more sweetener if you prefer. Keep in mind the flavor will be strong. You are concentrating the flavors. Once the sauce is mixed with the rest of the ingredients, it will not be as strong.
Stir the sauce while it cooks. It is ready when it has a syrup consistency. Turn off the stove and pour in a separate bowl for later use.
Stir Fry
In a large pan, pour a couple of tablespoons of oil and start sautéing the chicken in batches. You want to obtain a golden color, but not cook it all the way. Set almost cooked chicken aside.
Then, add the veggies to the same pan. Do not clean it. All those residues from the chicken will add flavor to the dish. They will come out with the steam of the vegetables.
Once the vegetables have started getting some color on the edges, you can return the chicken to the pan and pour the sauce over it.
Stir a couple of minutes. Then add the Thai Basil, turn of the burner and cover. Let it rest for a few minutes. The residual heat will do the rest for you.
Serve
And that’s it! Serve it with white or brown rice, Thai fried rice or for a meal lower in carbs, serve with riced cauliflower.
Low Carb Thai Basil Chicken
Ingredients
- 2 pounds Boneless, Skinless Chicken Breast
- 3 Sweet Bell Peppers
- 1 Onion
- 4 Garlic Cloves
- 2 Tablespoons Raw Ginger
- .5 Cup Coconut Aminos
- .25 Cup Sugar Substitute Lakanto Monkfruit Classic
- 1 Lemon (zest and juice)
- 2 Tablespoons Sambal Oelek
- 2 Tablespoons Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Bunch Thai Basil
Instructions
Prep Chicken and Vegetables
- Start by chopping the garlic in small pieces and peeling and grating the ginger
- Chop the chicken breasts in 1 inch cubes. Add salt and pepper to taste, 1 tablespoon of Sambal Oelek and half of the garlic and ginger. Mix, cover and set aside while you prepare the rest of the ingredients.
- Chop the Sweet Bell Peppers and Onion in 1 inch squares and set aside.
Sauce
- Combine the coconut aminos, sugar substitute and lemon juice and zest with the leftover Sambal Oelek, garlic and ginger in a sauce pan.
- Cook in medium high heat, stirring occasionally until it is reduced. Taste and add more sugar substitute if needed.
- Once the sauce has reduced and has the appearance and texture of syrup, remove from the heat and set aside.
Stir Fry
- Start by heating a large pan and adding oil to sauté the chicken. Do not crowd the pan. Do it in batches if necessary. The chicken should be golden but not completely cooked when you take it out of the pan and set aside.
- Now start sautéing the vegetables in the same pan. Do not clean it, just add a little more oil if you need.
- Once the vegetables start getting some color (not all the way cooked), add the chicken back into the pan.
- Add the sauce and continue to stir until everything is covered.
- Turn off the heat, add the Thai basil, stir one more time and cover it.
- Wait a couple of minutes. The steam will cook and release the flavor of the Thai basil.
- Serve or place in individual containers for meal prep.
Thanks for your blog, nice to read. Do not stop.
certainly like your web site however you have to check the spelling on several of your posts. Several of them are rife with spelling problems and I find it very bothersome to tell the reality on the other hand I’ll surely come back again.
Thank you for your message. I sure care about language and correct spelling, and will continue to improve spelling and translations.
Asking questions are truly good thing if you are not understanding anything fully, except this post presents pleasant understanding even.