Candida Diet Friendly Thai Basil Chicken
Bold, fragrant, and ready in under 20 minutes, this stir-fry delivers everything you want from a Thai-inspired weeknight dinner without the ingredients that tend to derail a candida-conscious eating plan. Traditional versions of this dish often call for soy sauce or sugar-laden condiments, but here coconut aminos step in to deliver that savory depth without the fermented soy or added sugars. Fish sauce brings a punch of umami, and the combination keeps the flavor profile complex and satisfying rather than flat or restrictive-tasting. Ground chicken cooks fast over high heat, soaking up the garlicky, chili-forward sauce while red bell pepper adds color and a gentle crunch. The real star is the fresh Thai basil, folded in off the heat so it wilts just enough to release its peppery, anise-like fragrance throughout the whole dish. Coconut oil handles the high-heat cooking beautifully and fits right into an anti-inflammatory, low-sugar approach to eating. Serves four, so it's practical for meal prep or a family dinner where everyone at the table can feel good about what's in the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 6 cloves garlic, minced
- 3 thai red chilies, thinly sliced (or 1–2 for less heat)
- 1 lb ground chicken
- 3 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
- 1 tbsp fish sauce
- 1 red bell pepper, thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
- ¼ tsp white pepper
For serving
- lime wedges, for serving (optional)
- sliced scallion greens, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wok over high heat until shimmering and just beginning to smoke.
- 2
Add the garlic and chilies and cook, stirring constantly, until fragrant and the garlic is just turning golden at the edges, about 30–45 seconds. Watch closely, as garlic can burn quickly at high heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!