Nickel Free Thai Basil Chicken Recipe. I like to enjoy this dish with a side of fresh fruit!

Low Nickel Thai Basil Chicken

Having a nickel food allergy when you love to eat Asian and Indian foods can be challenging. Most Asian and Indian foods contain nuts, soy, coconut and other ingredients higher in nickel. Most of the time these ingredients are hidden in sauces and cannot be picked out of the dish. This recipe is nice because you can enjoy the delight of Thai basil chicken (or beef) without any foods high in nickel.

This recipe uses a combination of these three sauces. They are all nickel free, however the Worcestershire sauce does contain "natural flavors" which doesn't disclose exactly what that means.

This recipe uses a combination of these three sauces. They are all low nickel, however the Worcestershire sauce does contain “natural flavors” which doesn’t disclose exactly what that means.

To make the sauce, I combine a Taste of Thai Fish Sauce, Frank’s Original RedHot Cayenne Pepper Sauce with Lea & Perrins Worcestershire Sauce. The Worcestershire sauce doesn’t have soy, but does list “natural flavors” as one of the ingredients. The other two sauces ingredients are anchovies, water, cayenne peppers, sugar, salt, vinegar, garlic and water. When purchasing these sauces, I always recommend re-checking the food label to make sure no additional ingredients have been added that could be higher in nickel, as companies change the ingredients regularly. You can omit the Worcestershire sauce from the recipe, but if you do, I’d recommend reducing the red pepper flakes as the Worcestershire sauce helps reduce the spiciness of the other two sauces.

The dish is delicious when served over white rice. Managing all the pieces of a dinner recipe is all about planning. I suggest you start making the rice first and then cutting up the raw chicken or beef into small cubes.

If you try and love this recipe, let me know in the comment section or by rating it below!

Low Nickel Thai Basil Chicken
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This delicious low nickel recipe allows you to enjoy the delight of Thai basil chicken (or beef) without any foods high in nickel.

Course: Dinner, Main Course
Cuisine: Chinese
Keyword: low nickel diet, low nickel recipes, nickel food allergy, nickel food allergy recipes, nickel free recipes
Servings: 4 Servings
Author: Christy Cushing at http://nickelfoodallergy.com/
Ingredients
  • 2 Tablespoons of olive oil
  • 1-3 cloves of minced garlic
  • 1 teaspoon of Frank's Original RedHot Cayenne Pepper Sauce
  • ½ - 1 teaspoon of red pepper flakes
  • ½ of a chopped white onion or 1 shallot
  • 1 chopped green pepper
  • 1 lb. of chicken or beef cut into cubes
  • 2 teaspoons of brown sugar
  • Tablespoons of Taste of Thai Fish Sauce
  • 1 Tablespoon of Worcestershire sauce
  • ¾ to 1 cup of fresh basil leaves slightly chopped up
Instructions
  1. First start cooking white rice, so it's ready when the meat is done.

  2. Cut up the meat of your choice into small cubes and chop up the onion, pepper and mince the garlic.

  3. Sauté the garlic, onion and green pepper in the olive oil and Franks RedHot sauce in a large saucepan for 2-3 minutes on medium heat. 

  4. Once the vegetables are sauteed, add the cut up chicken or beef and red pepper seeds. Thoroughly stir the meat with the vegetables making sure the meat is nearly cooked for 5-10 minutes.

  5. While the meat is cooking combine the brown sugar, fish sauce, Worcestershire sauce in a small bowl, allowing the sugar to mostly dissolve in the liquid. Add the brown sugar sauce into the large sauce pan and finish cooking the meat while the sauces begin to thicken. 

  6. Lastly add the basil leaves to sauce pan. The basil will cook quickly, so turn the stove heat off when they begin to look done.

  7. Serve the nickel free Thai Basil Chicken over your cooked white rice and enjoy! 

Recipe Notes

The dish is delicious when served over white rice. Managing all the pieces of a dinner recipe is all about planning. I suggest you start making the rice first and then cutting up the raw chicken or beef into small cubes.