Keto Thai Basil Chicken Stir-Fry

Keto Thai Basil Chicken Stir-Fry

Medium difficulty and ideal for cooks confident with fast stir-frying, this version emphasizes savory, slightly sweet, and spicy notes from garlic, fresh chilies, and holy basil. It suits casual weeknight meals, meal-prep lunches, or low-carb entertaining. Shirataki noodles replace rice noodles for zero net carbs while maintaining chewy texture after proper rinsing and drying. Chicken thighs stay moist during high-heat cooking; increase quantity for extra protein. Adjust chilies for heat level. The dish is naturally gluten-free with tamari and fits keto macros when palm sugar is swapped for erythritol. Mise en place is critical as cooking moves quickly once the pan is hot. Leftovers reheat well in a skillet with a splash of water.

Ingredients

• 400 g shirataki noodles (wide, rinsed and drained well)
• 600 g boneless chicken thighs (thinly sliced)
• 2 cups Thai holy basil leaves (packed)
• 6 stalks green onions (cut into 5 cm lengths)
• 5 cloves garlic cloves (minced)
• 3 whole fresh red chilies (sliced)
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tbsp erythritol (or monk fruit sweetener)
• 3 tbsp vegetable oil

Method

1. Prepare all ingredients before heating the pan. Slice chicken into thin strips, mince garlic, slice chilies, and combine sauces with erythritol in a small bowl. Rinse shirataki noodles under cold water for two minutes, drain thoroughly, and pat dry with paper towels to remove excess moisture and any fishy scent.
2. Heat a large wok or 30 cm skillet over high heat until smoking hot. Add 1 tablespoon oil and swirl to coat the surface evenly for proper searing.
3. Add sliced chicken in a single layer and sear without stirring for 60 seconds until golden on the bottom. Stir-fry 2-3 minutes until just cooked through, then transfer to a plate to keep the meat juicy.
4. Add remaining 2 tablespoons oil to the same wok. Stir in minced garlic and sliced chilies; fry 20 seconds until fragrant but not browned to release maximum aroma without bitterness.
5. Add drained and dried shirataki noodles to the wok along with the bowl of combined sauces and erythritol. Toss vigorously for 2 minutes so every strand is coated and glossy while allowing excess liquid to evaporate.
6. Return cooked chicken to the wok. Add green onion pieces and holy basil leaves. Stir-fry 1-2 minutes until basil wilts and everything is evenly mixed for balanced flavor distribution.
7. Taste and adjust seasoning with a splash more fish sauce or erythritol if needed. Remove from heat immediately to prevent overcooking the chicken and to preserve bright herb color.
8. Transfer to a serving platter. The noodles should look shiny, slightly charred in spots, and coated in a light sauce that clings to each strand with visible basil flecks throughout.