Thai Basil Chicken (Gluten-Free, So Yummy)

Ingredients

• 1 lb Ground Chicken (preferably 93% lean)
• 3 cloves Garlic (minced fine)
• 3 Thai Chili Peppers (or Serrano/Fresno, minced; keep seeds for extra heat)
• 2 Tbsp Avocado Oil (neutral‑flavored, high smoke point)
• 2 Tbsp Coconut Aminos (gluten‑free soy sauce substitute)
• 1 Tbsp Red Boat Fish Sauce (no additives, no added sugar)
• 1 Tbsp Shiitake‑Made Oyster Sauce (homemade; can substitute with extra coconut aminos)
• 1 tsp Monk Fruit Sweetener (or 1 Tbsp apple juice for Whole30)
• 1 cup Thai Basil Leaves (packed loosely)
• 2 Eggs (large, room temperature)
• 2 cups Cauliflower Rice (fresh or frozen, thawed)
• 2 pinches Salt (to enhance flavor of aromatics)

Instructions

1. Mince Garlic and Chilies

   Finely mince the garlic cloves and Thai chilies together on a cutting board. If you prefer less heat, remove the white inner ribs before mincing.

   Time: PT5M

2. (Optional) Mince Chicken

   If you have whole chicken breast, cut into chunks and pulse in a food processor until finely minced. This gives a better mouthfeel than pre‑ground meat.

   Time: PT5M

3. Fry the Crispy Egg

   Heat the wok over medium‑high until it’s very hot (about 2‑3 inches from your palm). Add 1 Tbsp avocado oil, swirl, then crack an egg into the pan. Spoon hot oil over the whites to crisp them while keeping the yolk runny. Cook 2‑3 minutes until edges are golden, then transfer to a plate.

   Time: PT4M

   Temperature: medium‑high

4. Sauté Aromatics

   Add another 1 Tbsp avocado oil to the same wok. Add the minced garlic, chilies, and two pinches of salt. Stir‑fry for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: medium‑high

5. Cook the Chicken

   Add the ground chicken to the wok, spreading it out in an even layer. Let it sit untouched for 1‑2 minutes until the bottom browns, then flip and continue cooking until the meat is about two‑thirds done (no longer pink). Break up any large pieces with the spatula as it cooks.

   Time: PT8M

   Temperature: medium‑high

6. Prepare the Sauce

   In a small bowl, combine 2 Tbsp coconut aminos, 1 Tbsp Red Boat fish sauce, 1 Tbsp shiitake‑made oyster sauce, and 1 tsp monk fruit sweetener (or 1 Tbsp apple juice for Whole30). Stir until the sweetener dissolves.

   Time: PT2M

7. Finish the Dish

   Pour the sauce over the chicken, stir to coat, and cook for another minute. Turn off the heat, add the packed Thai basil leaves, and let the residual heat wilt them for about 30 seconds. Give a final toss.

   Time: PT2M

8. Assemble and Serve

   Place cauliflower rice (or regular rice) on a plate, top with the basil chicken, and finish with the crispy fried egg. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

30 g

Carbohydrates

6 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Chicken: finely minced chicken breast
• Instead of Thai Chili Peppers: red pepper flakes
• Instead of Avocado Oil: refined coconut oil, grapeseed oil
• Instead of Coconut Aminos: tamari, regular soy sauce (if not gluten‑free)
• Instead of Red Boat Fish Sauce: Thai fish sauce, anchovy paste (use less)
• Instead of Shiitake‑Made Oyster Sauce: store‑bought gluten‑free oyster sauce
• Instead of Monk Fruit Sweetener: erythritol, stevia
• Instead of Thai Basil Leaves: regular basil
• Instead of Eggs: egg whites only (omit yolk)
• Instead of Cauliflower Rice: white rice, brown rice

Equipment Needed

• Wok or Large Skillet
• Cutting Board
• Chef's Knife
• Small Mixing Bowl
• Measuring Spoons
• Spatula or Wooden Spoon
• Plate for Fried Egg
• Food Processor (optional) (optional)

Critical Steps — Do Not Skip

• Frying the egg until the edges are golden and crispy while keeping the yolk runny
• Allowing the chicken to sit untouched initially to develop a browned crust
• Using residual heat to wilt the Thai basil without overcooking it
• Using gluten‑free sauces (coconut aminos, Red Boat fish sauce, homemade shiitake oyster sauce) to keep the dish paleo‑friendly

Chef Tips from the Video

• Use avocado oil for its high smoke point and neutral flavor
• Red Boat fish sauce provides a clean, additive‑free umami boost
• If you don’t have homemade shiitake oyster sauce, a mix of mushroom broth and a dash of coconut aminos works well
• For extra crunch, toast the cauliflower rice briefly in the wok before serving

Troubleshooting

Storage

Refrigerator: Store chicken and sauce together in an airtight container for up to 3 days. Keep fried egg separate and reheat gently.

Freezer: Cool the cooked chicken (without egg) and freeze in a zip‑top bag for up to 2 months. Thaw before reheating; add fresh egg when serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce mixture and store in a small jar for up to 5 days
• Cook the chicken ahead of time and reheat gently; add fresh basil and egg just before serving
• Cauliflower rice can be pre‑riced and stored in the fridge

Frequently Asked Questions