Thai Chicken Low Carb Recipes


  • 2 chicken breasts (10 oz., skinless, boneless, cut into small bites)
  • 1 T. coconut oil
  • 2 T. olive oil
  • 4 oz. onion, chopped or sliced (yellow, white or red)
  • 1 large jalapeno, stemmed, seeded and chopped
  • 1 clove minced garlic
  • ½ tsp. minced ginger root
  • 1 tsp. Thai fish sauce
  • 1 tsp. coconut aminos (or low-sodium soy sauce or tamari)
  • ¼ tsp. chile paste (I use Sambal Oelek)
  • ½ c. fresh cilantro, coarsely chopped
  • ½ c. homemade chicken broth
  • Pinch of your preferred thickener (optional)
  • 1 oz. red bell pepper (optional for color)

Heat oils in a non-stick skillet or wok and add onion and jalapeno. Saute until it begins to wilt/caramelize.  Add cut up chicken meat and saute until done. Add garlic, ginger, fish sauce, coconut aminos and chili paste.  Continue to stir fry a couple minutes.  Add cilantro and broth.   Allow flavors to meld a couple more minutes and thicken if desired.  Serve at once over a bed of steamed riced cauliflower or shirataki tofu noodles.



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