Ingredients
1 lb ground chicken
2 cups fresh Thai basil
3 cloves garlic, minced
2 Thai chilies, stemmed and halved
2 tbsp fish sauce (low-sodium if desired)
1 tbsp coconut aminos
1 tsp erythritol (or another keto sweetener)
1 tbsp avocado oil
1/4 cup hot water (to adjust consistency)
Instructions
Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper
Pat the ground chicken dry and flatten into a patty with a fork
Brush both sides of the patty with coconut aminos and season with garlic powder and seasalt
Bake for 18 minutes, flipping halfway for even cooking
While baking, make a quick slaw by shredding additional romaine lettuce, finely chopping red onion, and mixing in 1 tbsp mayonnaise and 1 tbsp hot sauce for serving
Once the chicken is cooked, let it rest briefly, then slice against the grain
Serve each portion atop the prepared slaw, dividing the hot rice between them
Notes
For extra richness, mix 1/2 cup cooked and cooled hot rice into the chicken mixture before baking
Use fresh lime wedges for serving to brighten the flavors
The slaw base can be prepared ahead and refrigerated for up to 24 hours
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0.3g
- Sodium: 5000mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 100mg