I had a need for Thai food. When I lived in my Uncle’s place in Oakland, I could shout across the street for it, but here in Illinois, not so much. Trying to stay keto doesn’t help the efforts either. If you wanted to make this non-keto (the sauce would caramelize better, I think), swap the monk fruit sweetener for equal parts white and brown sugar.

Here’s what you’ll need:

• 1/2 cup chicken stock
• 1 Tbl oyster sauce
• 2 Tbl coconut aminos (keto) or low-sodium soy sauce (not so keto)
• 2 1/2 Tsp fish sauce
• 2 Tsp monk fruit sweetener
• 2 Tbl oil (I use avocado oil)
• 1 1/2 Lbs +/- boneless chicken thighs, cut in bite-sized pieces or strips
• 1/2 Cup onions, sliced
• 4 Cloves garlic, minced
• 2 Tbl +/- Thai chili or Serrano peppers, minced
• 1 1/2 Cups basil (Thai basil if you can find it) chopped
• 3 Cups riced cauliflower (keto) or steamed rice (not keto)

Let’s make it happen, Cap’n:

1. Find a bowl, preferably clean, and put the chicken stock, oyster sauce, coconut aminos, fish sauce, and monk fruit in it. Whisk that stuff together until it makes a nice, blended sauce.
2. Get out your wok, or a big skillet and turn up the heat to high and heat up your oil. Once it’s shimmering, put in your chicken and cook it up until the outside doesn’t look raw anymore, probably 3 – 4 minutes.
3. Now dump in the onions, garlic and peppers. Cook that up for a few minutes until things start to caramelize a little and the veggies start getting soft. Around 2 – 3 minutes.
4. Put in a couple spoonfuls of the sauce and let that cook for a couple of minutes until it starts glazing the pan a bit.
5. Now, dump in the rest of the sauce and deglaze the pan. Let things cook for around 4 minutes until the sauce thickens a little bit and sticks to the chicken.
6. Toss in your basil and stir constantly until the basil wilts a bit. This should take about 30 seconds, give or take.
7. Remove from the heat and serve immediately over riced cauliflower (or steamed rice)

Adjust your pepper content to your spice preference. Making this keto, it wasn’t perfect (Thai food perfection comes from that little bit of sugar), but it was pretty damn good…