Fructose Free Thai Basil Chicken
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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
- 1 tbsp fish sauce
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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.
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