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.
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.
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
1 chopped green pepper
1 lb. of chicken (or beef) cut into cubes
2 teaspoons of brown sugar
1½ Tablespoons of Taste of Thai Fish Sauce
1 Tablespoon of Worcestershire sauce
¾ to 1 cup of fresh basil leaves – slightly chopped up
The Cooking Steps:
First I start cooking white rice, cutting the meat up into small cubes, chopping your onion, pepper and mincing your garlic. Next 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.
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 mostly cooked for 5-10 minutes.
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. 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.
Serve the nickel free Thai Basil Chicken over your cooked white rice and enjoy! I love to eat this dish with a side of fresh fruit!