Simple and Delicious Keto-legit Basil Chicken
Updated: Sep 20, 2020
I strongly believe one of the best way to maintain a keto lifestyle is learning how to cook simple keto dishes. Nothing beats the effort to step your foot into the kitchen and cook the very first keto meal. Trust me, you will get better as you cook more often. This Basil Chicken has been simplified to make it easy for everyone to cook. I encourage you to give this one a go so you can understand why I prefer to simpli-fy instead of keto-fy.
In this recipe, I used skinless chicken breast from Nutriplus Lacto. It's good if you can get chicken breast with skin on, otherwise don't bother as you can always up your daily fat intake by having a cup of bulletproof coffee after the meal.
The original Thai Basil Chicken (Pad Gaprao) called for long beans, oyster sauce, dark soya sauce and sugar which are omitted here. You may add these ingredients and use Lakanto sweetener to replace the sugar if you are on a low carb diet. This popular Thai street food is commonly served with fried egg and rice, hence the chicken coarsely ground. You may add one fried egg if you are on a high protein diet.
400g chicken breast (cut into strips)
1tbs fish sauce (no sugar)
1ts liquid amino
a pinch of white pepper
2tbs coconut oil
1/2 yellow onion (slice)
2 red chili (sliced)
3-4 cloves garlic (crushed)
white part of scallion (sliced)
a pinch of pink salt
300g sweet basil leaves
Season the chicken with fish sauce, liquid amino, pepper and 1 tablespoon coconut oil.
Add the rest of the coconut oil to a pan on medium heat.
Put in onion, garlic, chili and scallion and stir fry until soften.
Add in chicken and stir fry until lightly browned.
Add a pinch of salt and stir to blend in the flavour.
Add in basil leaves and stir fry until the leaves are soften.
Scoop up and ready to serve.