I love thai food, its full of so many different flavours and it is always so light and fresh rather than leaving you feeling bloated. I also love it because it is mostly low carb and easy to adapt to suit my diabetes and many other food allergies that we all tend to have.
This thai style chicken is just that, full of fresh flavour and perfect to pair with anything. The first night I ate this chicken I paired it with zucchini noodles blanched in coconut oil and garlic, the second night I had it with a mango coleslaw and the third night this week I paired it with a green rocket salad. It would also be perfect in some low carb tacos with a yummy guacamole.
As you can tell I love this chicken, so I had to share the recipe with you so you can enjoy it basically every night of the week like me.
Thai Style Chicken (serves two)
300g chicken thighs cut into fine pieces
1 tsp coriander ground
1tsp onion salt
1 tsp paprika ground
1 tsp sumac
2 tsp fish sauce
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp sweet soy sauce
1 tbsp crushed ginger
1/2 tbsp apple cider vinegar
4 cloves of garlic crushed
1tbsp finely chopped lemongrass
ground black pepper
- In a bowl, mix all above ingredients and marinate overnight or as long as possible.
- When ready to eat, heat a tsp of oil (butter, coconut oil or ghee) with 3tbsp of lime juice. Add your chicken and fry until cooked, around 8-10 minutes.
- Garnish with coriander, chopped cashew nuts, a lime wedge and whichever salad you choose.
Mango Coleslaw: 1/4 red cabbage shredded, 1/4 green cabbage shredded, 1 carrot grated, 2 cups of chopped spinach, 1/2 sliced capsicum, 1 mango diced, and a handful of sprouts
Green Rocket Salad: 2 cups of mixed rocket leaves, 1 carrot grated, 3-4 radishes slices, 1 capsicum diced, 1/4 cucumber diced and a handful of sprouts.