Thai Basil Chicken and Coconut Rice Bowls (low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-2

Wonderful Thai flavors blend together in this dish that features a delightful combination of color, temperature, and texture. It’s quick to make so it can be enjoyed any night of the week. The chicken, cooked in a sweet Thai basil chili sauce, is balanced with the crisp salad and crunchy peanuts. Making your own Thai basil chili sauce is as easy as making salad dressing. And the result is delicious and FODMAP free!

Ingredients: Salad dressing

2 tablespoons toasted sesame oil

2 tablespoons lime juice

1 tablespoon rice vinegar

1 tablespoon gluten-free soy sauce

2 teaspoons maple syrup

Ingredients: Salad

1 cup grated carrots

1 bell pepper, thinly sliced

1/2 cup cherry tomatoes, halved

2 green onions, chopped

Ingredients: Thai Sweet Chili Sauce

1 tablespoon grated ginger

2 teaspoons lime zest

2 tablespoons lime juice

3 tablespoon maple syrup

3 tablespoons plain tomato sauce

1 tablespoon rice vinegar

2 teaspoons gluten-free soy sauce

1 tablespoon garlic-infused olive oil

1/4 teaspoon red pepper flakes

Ingredients: Chicken

1 pound ground chicken (or lean ground beef or pork)

2 tablespoons garlic-infused olive oil

1 tablespoon fresh grated ginger

Black pepper to taste

1/2 teaspoon Smoke N Sanity Essence of Garlic Salt

1/3 cup gluten-free soy sauce

1/3 cup sweet Thai chili sauce (included in this recipe)

1 1/2 cups fresh basil, chopped

Chopped peanuts, and red pepper flakes, for serving

Directions

(1) Make the Thai Chili sauce: Peel and grate the ginger. Zest and juice the lime. Put all ingredients in a glass jar and shake well to combine.

(2) Make the salad dressing: Put all ingredients in a glass jar and shake well to combine.

Make-ahead note: At this point, you can put the Thai Chili sauce and the salad dressing in the refrigerator until you’re ready to prepare the meal.

(3) Make the rice: Prepare white or brown rice per package instructions or, even better, make my Best Coconut Rice.

(4) Make the salad: Combine all ingredients in a bowl. Drizzle the salad dressing over the vegetables. Toss well and set aside.

(5) Cook the chicken: In a large skillet, put the garlic-infused olive oil in the pan. Add the chicken and sprinkle with black pepper, then cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the Essence of Garlic salt and the ginger, and cook another minute. Add the soy sauce, sweet Thai chili sauce, and 3/4 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the meat, 3-5 minutes. Remove from the heat and stir in the remaining fresh basil.

(6) Plate and serve: Divide the rice and meat between bowls. Add the salad over the meat. Top with peanuts, red pepper flakes, and additional fresh basil.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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