Name: Thai Basil Chicken (Gai Pad Krapow) – Soy-Free, Gluten-Free, Dairy-Free
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb ground chicken (dark meat preferred); 2 tbsp neutral high-heat oil (avocado or grapeseed); 6 cloves garlic, minced; 3 Thai chilies, thinly sliced (adjust to taste); 1 small yellow onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 zucchini, halved and sliced; 2 tbsp fish sauce (ensure gluten-free, or substitute coconut aminos if needed); 1 tbsp coconut aminos (soy-free and gluten-free); 1 tsp coconut sugar (or brown sugar if not strict); 1/4 cup chicken broth (gluten-free); 1.5 cups fresh Thai basil leaves, loosely packed; 1 lime, cut into wedges (for serving); Steamed jasmine rice (gluten-free, for serving)

Thai Basil Chicken (Gai Pad Krapow) – Soy-Free, Gluten-Free, Dairy-Free

PickledBeet3197

This vibrant Thai Basil Chicken is bursting with punchy garlic, spicy chilies, and the peppery-sweet aroma of fresh Thai basil, all tossed in a rich, umami sauce—without a drop of soy or gluten. By preheating your wok until smoking, you unlock the elusive 'wok hei,' a smoky depth that makes this dish restaurant-level delicious. A rainbow of vegetables adds crunch and color, while a quick stir-fry ensures everything stays crisp-tender. Finished with a shower of basil and a squeeze of lime, this is rainy weather comfort food that’s bold, healthy, and weeknight-friendly.

Ingredients

Instructions

Prep all ingredients before starting. Have chicken, veggies, and basil ready to go.
Heat a large wok or cast iron skillet over high heat until very hot and just smoking (to achieve 'wok hei'). Add oil and swirl to coat.
Add garlic and chilies, stir-fry 15-30 seconds until fragrant but not browned.
Add onion, bell pepper, and zucchini. Stir-fry 2-3 minutes, tossing constantly, until just starting to soften.
Push veggies to the side. Add ground chicken, breaking it up with a spatula. Spread in a single layer; allow to brown undisturbed for 1 minute, then stir-fry until just cooked through, 3-4 minutes.
Whisk together fish sauce, coconut aminos, coconut sugar, and chicken broth. Pour sauce over stir-fry, toss to coat, and cook 1 minute until slightly thickened.
Remove from heat. Immediately add Thai basil leaves and toss until just wilted and glossy.
Serve hot over steamed jasmine rice with lime wedges on the side for squeezing.