Low Carb Thai Basil Chicken
Full of savory summer flavours this low carb Thai Basil Chicken has only 3g of net carbs per serving and can be ready in under 30 minutes!
Paired with some oven roasted low carb cauliflower rice and topped with a crispy fried egg, this recipe is sure to add some variety to your low carb dinner rotation.
Share this now!
Seriously do it.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost or effort to you, I will earn a small commission if you click through the link and make a purchase.
We are just passing the peak of summer here in Canada and although the evenings are starting to get a little darker, the fresh summer Basil is bright and flavourful as ever. One of my favourite things about the summer season is being able to take advantage of fresh local herbs and produce to add some flavour and variety to my low carb dinner menu.
At the top of my list of favourite summer herbs is flavour packed fresh Basil. Whether you are using the common sweet variety, or the peppery Thai variety, fresh basil is a fantastic way to add extra flavour into any low carb meal.
One of my favourite way to use fresh summer basil is in a low carb Thai basil chicken, with oven roasted cauliflower rice, and a crispy on the outside, runny on the inside fried egg.
Break through that gooey egg yolk and watch as it slowly oozes its way over the spicy, salty, yet slightly sweet sauce from our Thai basil chicken creating an explosion of Southeast Asian flavours in your.
Hungry yet? Let’s do something about that.
What Type Of Basil Is Used In Thai Basil Chicken?
Traditional Thai basil chicken uses, you guessed it, Thai basil. Thai basil is different from the more common sweeter Italian basil you may be used to, it has a more peppery taste with notes of anise and licorice.
Can I Use Common Sweet Basil for Thai Basil Chicken?
Of course you can! Yes it will have a different taste and it technically won’t be “authentic” but you know what it will be? Friggen delicious, and at the end of the day, isn’t that what really matters?
I guess that would make it a Thai, Basil chicken, instead of a Thai Basil Chicken, but I promise that both versions are just as yummy for you.
Is Thai Basil Chicken High In Carbs?
It sure can be! Traditional Thai basil chicken contains some sugar and is traditionally served over rice. But for this low carb Thai basil chicken, we have replaced both the sugar and the rice with simple low carb substitutes.
There actually is nothing too far out of the ordinary in this recipe for Low Carb Thai Basil Chicken. Traditional Thai basil chicken has some sugar in it which we are going to replace with some monk fruit/erythritol sweetener, that is it really!
Just some simple ingredients that come together in no time at all, so you can enjoy all the wonderful summer flavours of a Thai basil chicken without the carbs or the hassle.
How To Make Low Carb Thai Basil Chicken
If you are serving your Thai basil chicken with Low carb cauliflower rice, start by preparing it for the oven as it will take the longest. You can of course prepare your cauliflower rice however you so choose.
But just like in my Keto Indian Chicken Curry, I like to prepare my cauliflower rice in the oven so it becomes brown, crispy, and flavourful, as well as being hassle free so I can prepare the remainder of dinner while it is in the oven.
How To Make Flavourful Oven Roasted Cauliflower Rice
If you are starting from a whole head of cauliflower, clean and breakdown your cauliflower into manageable chunks. Some people use only the florets, but I use everything, including the stalk. Why not right? Tastes the same, and I paid for it after all!
You will need to rice the cauliflower by using either the grating disc on a food processor, a cheese grater, or by cutting it very small with a knife. The first being the simplest and quickest solution, and the last being the a little more time consuming and less consistent. But it still works.
You can also use store bought riced cauliflower if you are rich.
Once your cauliflower is riced, spread it evenly on a foil lined baking sheet. Liberally season with salt and pepper, and coat with olive oil. Go heavy on all three of these. People always complain about cauliflower rice being too bland or having terrible flavour, well here is your flavour so add lots of it!
Mix around the riced cauliflower so the seasoning and oil coat everything.
Now cook the crap out of it. Seriously.
Cook in a 375°F-400°F [190°C-200°C] oven for 30-45 minutes or until the top layer is dark or golden brown. It might even look like it starting to burn, but those are the crispy bits, and they are flavour city baby!
Underneath this layer called flavour city is the soft, moist, riced cauliflower, once you mix it all together it creates an amazing, low carb, low hassle, cauliflower rice that actually tastes good!
The girlfriend sometimes eats just this by itself. It is that good.
Preparing The Chicken
Personally, I think that the best type of chicken to use for Thai basil chicken (and most recipes for that matter) is dark meat. It is just packed with flavour.
For this low carb Thai basil chicken recipe I recommend using boneless, skinless, chicken thighs cut into bite sized pieces.
For best results you want to get your chicken in the marinade and let it sit for at least a half an hour but the longer the better, even overnight in the fridge. This of course isn’t mandatory for a delicious meal. But if you are looking to take the flavour in your cooking to the next level, marinade your chicken.
In a ziploc bag, or glass bowl add the chicken, soy sauce, monk fruit, oyster sauce, vinegar, lemon juice, and pepper (there is already plenty of salt in the soy). Use your hands to squish everything around and make sure all the chicken is coated. Seal/cover and set aside while you prepare the rest of your dinner. If you plan to let it sit for longer than 20 minutes, or overnight, pop it in the fridge for safety.
In a fry pan or wok, heat oil over medium heat. Add onion slices, garlic, and ginger and allow them to fry for 5-10 minutes, stirring occasionally, until the onions begin to turn translucent and the edges begin to brown.
At this point, add the marinaded chicken and all of the liquid to the pan with the onions. Continue to fry, stirring occasionally for 10-15 minutes until the chicken is cooked through.
Add fresh chopped basil, green onion, and chopped Thai red chili (optional but recommended) to the pan 5 minutes before serving.
How To Make A Crispy Fried Egg
For this you need a non-stick pan don’t try to be a hero. You will also need some oil/fat with a high smoke point. Avocado oil, lard, tallow, ghee or other oils you are comfortable with will work will.
Cover the pan with oil, you don’t want the egg drowning in it but you need quite a bit and get it nice and hot! Med-high heat here for a few minutes.
Now add the raw egg to the pan, Let the egg cook until the bottom and the edges begin to brown slightly, that is the crispy part! Carefully flip the egg and quickly cook the top, it wont need long, you don’t want to over cook the yolk, you just want to cook the whites a bit, probably less than 20 seconds.
Place atop your low carb Thai Basil Chicken and oven roasted cauliflower rice and hit the egg with some salt and pepper!
Time To Dive In!
Time the break into that yolk and watch the magic happen!
I really hope that you enjoy my take on a Low carb Thai basil chicken. Dishes like this are on regular rotation in our household. Exploring foods from other cultures has been a great way to add some flavour and variety to your low carb lifestyle so I definitely encourage you to give this a try!
If you know someone who would like to add some flavour and variety to their low carb lifestyle then share this with them now!
Make sure you join the gang so you can get yummy low carb recipes and other goodies just like this one right to your inbox!
Something yummy in your inbox
Take a second to share if you liked this recipe:
Low Carb Thai Basil Chicken
- Large Glass Bowl
- Baking sheet
- Food processor/Cheese Grater
- Large Fry Pan
Low Carb Thai Basil Chicken
- 1 lb chicken thigh 5-6 large boneless skinless thighs
- 3 tablespoons soy sauce I like dark soy but any will work
- 1 tablespoon vinegar
- 1 tablespoon monk fruit/erythritol sweetener
- 1½ tablespoons oyster sauce
- 1 tablespoon lemon juice
- 1 small onion sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- ¼ cup fresh basil chopped
- 1 stalk green onion finely chopped
Cauliflower Rice and Crispy Fried Egg
- 1 large cauliflower riced
- 4 large eggs fried crispy
Low Carb Thai Basil Chicken
- Start by marinating the chicken in a mixture of soy sauce, vinegar, lemon juice, monk fruit/erythritol sweetener, and oyster sauce. Place everything in a large ziploc bag, or a glass bowl and making sure the chicken is coated well let it marinate for 30 minutes (This would be a good time to start working on your cauliflower rice) or overnight in the fridge.
- Heat oil in a large fry pan over medium heat and add sliced onion, minced garlic and ginger, and fry until the onions begin to turn translucent and brown on the edges, around 5-10 minutes
- Add the marinated chicken and all of the liquid to the pan and cook the chicken for 10-15 minutes until it is cooked through. Once the chicken is cooked, add fresh basil and green onion, and red chili, cook for another 3-5 minutes and serve over low carb cauliflower rice and top with a crispy fried egg.
Optional Side: Oven Roasted Cauliflower Rice
- Clean and rice your cauliflower with either the grating disc on a food processor, a cheese grater, or by cutting it very fine with a sharp knife.
- Lay the riced cauliflower on a foil lined baking sheet and coat liberally with salt, pepper, and olive oil, use your hands to make sure it's is all well coated. Cook in a 375°F [190°C] oven for 40-45 minutes, or until the top layer is crispy and brown.
- Remove from the oven, mix, and serve as a low carb rice substitute
Optional Topping: Crispy Fried Egg Topping
- In a non-stick pan add plenty of oil to coat the bottom of the pan, and heat over high heat. You want this hot hot hot!
- Carefully crack an egg and add it to the hot oil, it should sizzle. Cook the first side until the edges begin to turn crispy and brown. Flip over the egg very briefly, just until the white cooks, this will probably take less than 15 seconds.