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Low Carb Thai Basil Chicken with oven roasted cauliflower rice and a runny fried egg
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5 from 1 vote

Low Carb Thai Basil Chicken

A low carb version of a summer classic, Thai Basil chicken with flavourful oven roasted cauliflower rice, and a crispy fried egg to top it all off.
Prep Time10 mins
Cook Time30 mins
Course: Dinner, Main Course
Cuisine: Southeast Asian
Keyword: Basil, Chicken curry, low carb, summer, Thai
Servings: 4 servings
Calories: 215kcal


  • 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
  • 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.


Side Dish: Cauliflower rice is a great options for many Southeast Asian dishes, however you may use any side dish of your choice, or eat it right on its own!
Nutritional Information: Is for 1 serving of Thai Basil chicken only. Your chosen side and optional toppings such as cauliflower rice, and fried eggs should be determined separately.
This summer fresh and flavour packed #lowcarb Thai Basil Chicken really knocked my socks off! Click To Tweet


Serving: 1serving | Calories: 215kcal | Carbohydrates: 6g | Protein: 30g | Fat: 7g | Sodium: 800mg | Potassium: 350mg | Fiber: 0.5g | Sugar: 1.5g | Calcium: 30mg | Iron: 2mg | Sugar Alcohols: 2.6g | Net Carbs: 2.9g