Gluten Free Thai Basil Chicken

By February 10, 2019 No Comments

I love taking this recipe and using it in different ways as leftovers! Add raw + cooked veggies in it for a lunchtime salad, mix it with eggs the next morning for breakfast, use lettuce cups and some raw bell pepper for a sandwich wrap...the possibilities are endless! #repurposeleftovers

Yields4 Servings
Prep Time7 minsCook Time10 minsTotal Time17 mins
 1 lb white chicken meat, ground
 5 garlic cloves, minced
 3 shallots, peeled + minced
 3 Thai chiles (can’t find fresh? Use 6 dry, crushed Thai chiles)
 1 bunch of basil, coarsely chopped
 1 tbsp fish sauce - I buy red boat in the International Aisle
 2 tbsp Bragg’s liquid aminos or gluten-free, low-sodium soy sauce
 2 tsp honey
 2 tbsp sesame oil, unfiltered is preferable
 4 heads of baby bok choy; bottoms sliced off, separate the leaves, + clean
Nutrition Facts

Serving Size 1/4

Servings 4


Amount Per Serving
Calories 278
% Daily Value *
Total Fat 9.5g15%
Sodium 330mg14%
Total Carbohydrate 21g8%
Dietary Fiber 2g8%
Sugars 3g
Protein 34g68%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

In a large skillet or wok, heat the oil, garlic, chiles, + shallots over high heat for 1-2 minutes until softened.

2

Add the ground chicken + stir to break up the minute. Cook for 2 minutes.

3

Add the honey, Bragg’s, + fish sauce. Stir continuously until meat is nearly cooked. Add in the basil and bok choy- cook until lightly wilted.

4

Serve with optional sesame seeds. If you’d like; toss it with 1/2 of a Lotus Foods instant rice bowl- I love the Forbidden black rice, Volcanic red rice, + Sprouted brown rice.

Ingredients

 1 lb white chicken meat, ground
 5 garlic cloves, minced
 3 shallots, peeled + minced
 3 Thai chiles (can’t find fresh? Use 6 dry, crushed Thai chiles)
 1 bunch of basil, coarsely chopped
 1 tbsp fish sauce - I buy red boat in the International Aisle
 2 tbsp Bragg’s liquid aminos or gluten-free, low-sodium soy sauce
 2 tsp honey
 2 tbsp sesame oil, unfiltered is preferable
 4 heads of baby bok choy; bottoms sliced off, separate the leaves, + clean

Directions

1

In a large skillet or wok, heat the oil, garlic, chiles, + shallots over high heat for 1-2 minutes until softened.

2

Add the ground chicken + stir to break up the minute. Cook for 2 minutes.

3

Add the honey, Bragg’s, + fish sauce. Stir continuously until meat is nearly cooked. Add in the basil and bok choy- cook until lightly wilted.

4

Serve with optional sesame seeds. If you’d like; toss it with 1/2 of a Lotus Foods instant rice bowl- I love the Forbidden black rice, Volcanic red rice, + Sprouted brown rice.

Gluten Free Thai Basil Chicken

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