Thai Basil Chicken
A Thai street food classic ready faster than delivery. Savory, garlicky, with a little heat — served over cauliflower rice with a fried egg on top if you're doing it right.
Carb Curb
Method
1
Mix fish sauce, oyster sauce, coconut aminos, and monk fruit sweetener in a small bowl.
2
Heat oil in a wok over high heat. Add garlic and chilies. Stir-fry 30 seconds.
3
Add ground chicken. Break apart and cook until no longer pink, about 5–6 minutes.
4
Pour in sauce. Toss and cook 1–2 minutes until slightly caramelized.
5
Remove from heat. Fold in Thai basil - it will wilt in the residual heat.
6
Optional: fry eggs sunny-side up in a separate pan. Serve over cauliflower rice with egg on top.
