Gluten-Free Thai Basil Chicken
Get ready to bring restaurant-quality flavors to your table with this quick and easy Gluten-Free Thai Basil Chicken! This vibrant dish combines tender, bite-sized pieces of chicken thighs with the aromatic kick of garlic, red chilies, and shallots, all tossed in a savory-sweet sauce made with gluten-free coconut aminos, fish sauce, and a hint of coconut sugar. The crowning glory? Fresh Thai basil leaves that infuse the dish with their signature peppery, anise-like aroma. Perfect for busy weeknights, this recipe comes together in just 25 minutes and pairs beautifully with steamed jasmine rice or your favorite gluten-free grain. Whether you're gluten-intolerant or simply craving authentic Thai flavors, this dish is the perfect balance of bold, fragrant, and utterly satisfying.
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Ingredients
- 500 grams chicken thighs, boneless and skinless
- 3 tablespoons coconut aminos (or gluten-free soy sauce)
- 1 tablespoon fish sauce (ensure gluten-free)
- 2 tablespoons water
- 1 teaspoon brown sugar or coconut sugar
- 4 cloves garlic, minced
- 2 red chilies, thinly sliced (adjust to spice preference)
- 2 shallots, finely chopped
- 2 tablespoons vegetable oil or avocado oil
- 1 cup Thai basil leaves
- 2 cups jasmine rice (optional, ensure gluten-free for serving)
Directions
Step 1
Dice the chicken thighs into small bite-sized pieces and set aside.
Step 2
In a small bowl, prepare the sauce by mixing coconut aminos, fish sauce, water, and brown sugar. Stir until the sugar is dissolved, and set aside.
Step 3
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and heat until shimmering.
Step 4
Add the minced garlic and red chilies to the wok, stirring frequently to avoid burning, for about 30 seconds until fragrant.
Step 5
Add the chopped shallots and sauté for another minute, stirring constantly.
Step 6
Increase the heat to high and add the diced chicken. Stir-fry the chicken for 5-6 minutes, or until cooked through.
Step 7
Pour the prepared sauce mixture over the chicken. Stir well to coat and let it simmer for 1-2 minutes until slightly thickened.
Step 8
Add the Thai basil leaves to the wok, stirring until wilted and fragrant, about 30 seconds.
Step 9
Serve the Thai Basil Chicken hot over steamed jasmine rice or a gluten-free alternative if desired.
Nutrition Facts
| Serving size | (1319.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2104.6 |
| Total Fat 84.4g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 625mg | 0% |
| Sodium 2660.8mg | 0% |
| Total Carbohydrate 175.6g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 16.8g | |
| Protein 158.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 630.2mg | 0% |
| Iron 32.1mg | 0% |
| Potassium 2825.5mg | 0% |
Source of Calories