This Low Carb Thai Basil Chicken is seriously addictive, and ready to go in 20 minutes. Perfect for Keto, Low Carb, Atkins, Low GI, and Diabetic Diets! All the delicious flavor without the sugar and carbs. In fact, it’s only 4 net carbs per serving, and full of healthy fats and protein. This recipe uses minimal ingredients, with strong flavors of basil, chilis, and garlic with a hint of sweetness, coming together with the soy sauce to bring you a savory, umami dish.
Recipe Note: We first tasted this dish in Thailand, eating in street stalls and we absolutely fell in love. You can read more about our favorite Thai foods here. Just a note, our version of this classic Thai dish could never compare to what the locals make!! (We think this goes without saying, but just want to make sure that’s clear.)
We started working on making something similar to Thai Basil Chicken when we came back to the states, and we’re so happy we could have something so good at home, though like mentioned, it could never compare to the real thing!! Since we eat low carb and low sugar, we’ve done our best to mimic the flavor of this classic Thai dish with pantry staples that we have.
The locals use sugar (usually palm sugar) and oyster sauce in the dish, which you can certainly substitute to make this dish more authentic. We use a natural sweetener that doesn’t spike blood sugar (like erythritol) and a mushroom flavored soy sauce to bring that umami flavor to the dish without the sugar.
Here’s What You Need For Low Carb Thai Basil Chicken:
- Coconut oil
- Thai Bird’s Eye Chilis
- Ground chicken
- Soy sauce or coconut aminos
- Thai basil leaves
- Fried eggs to top, optional
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Here’s More Recipes To Try:
Here’s How To Make Low Carb Thai Basil Chicken:
Start by mincing your garlic and chilis, and heating up your wok. Add the coconut oil to the wok. Add in the garlic and chilis and cook for about 30 seconds, just until fragrant. Next, add the chicken to the wok. Cook thru.
After the chicken is cooked thru, add in some of your soy sauce and natural sweetener. Cook for a few minutes, give it a taste and add more soy sauce or sweetener if you want.
Now, turn the heat on your wok to low or just take it off the heat completely. Add in your basil. Keep continuously moving everything for about 3 minutes. You don’t want to cook the basil too much, you still want those strong flavors.
Now, fry an egg if you’re adding that to top your dish.
Now, just plate, serve and enjoy!
Until next time,
Briana & Chamere
Low Carb Thai Basil Chicken
- 1/2 cup coconut oil
- 6 cloves garlic
- 6 whole Thai bird’s eye chili peppers
- 1.5 pounds ground chicken
- 1/2 cup soy sauce or coconut aminos (we used a mushroom flavored soy sauce)
- 2 tbsp natural, low carb sweetener of choice
- 3 oz Thai basil leaves
- Start by mincing your garlic and chilis, and heating up your wok. Add the coconut oil to the wok. Add in the garlic and chilis and cook for about 30 seconds, just until fragrant.
- Next, add the chicken to the wok. Cook thru.
- After the chicken is cooked thru, add in some of your soy sauce and natural sweetener. Cook for a few minutes, give it a taste and add more soy sauce or sweetener if you want.
- After you've seasoned the chicken, turn the heat on your wok to low or just take it off the heat completely. Add in your basil. Keep continuously moving everything for about 3 minutes. You don't want to cook the basil too much, you still want those strong flavors.
- Now, fry an egg if you're adding that to top your dish. Plate and serve!
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.