This sugar-free Thai basil chicken (pad krapow gai) swaps sugar for Jaca allulose to deliver Thailand's most beloved street-food stir-fry with zero added sugar. Savory ground chicken is fired over high heat with garlic, chilies, and a fragrant tangle of holy basil, then piled over jasmine rice and crowned with a crispy fried egg — restaurant food, fast, in about 10 minutes.
This is a Jaca-adjusted, healthier version of the classic recipe: we replace the sugar with Jaca allulose at twice the amount, so you keep the signature sweet-savory balance without the sugar.
Ingredients:
- 3–4 tablespoons neutral oil
- 3 Thai bird chilies, thinly sliced (de-seed for less heat)
- 3 shallots, thinly sliced
- 5 cloves garlic, sliced
- 1 pound ground chicken
- 4 teaspoons Jaca allulose (replaces 2 teaspoons sugar — the 2× Jaca swap)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low-sodium chicken broth (or water)
- 1 bunch holy or Thai basil leaves
- Steamed jasmine rice and fried eggs, to serve
Instructions:
- Heat the oil in a wok over high heat. Add the chilies, shallots, and garlic and stir-fry for 1–2 minutes until fragrant.
- Add the ground chicken and stir-fry for 2 minutes, breaking it into small bits.
- Add the Jaca allulose, soy sauce, and fish sauce. Stir-fry for 1 minute, then deglaze the pan with the chicken broth — over high heat it cooks off almost immediately.
- Add the basil and stir-fry just until wilted. Serve over steamed jasmine rice, topped with a crispy fried egg.
Prep time: 3 minutes | Cook time: 7 minutes | Total: 10 minutes | Servings: 4
