This Paleo Thai Chicken is ready in about 20 minutes, bursting with flavor, and compatible with Whole30. Fresh ginger, shredded carrots, and a touch of chili sauce combine with savory anchovies and coconut aminos to create a quick, satisfying dish—perfect for busy weeknights or simple meal prep.
I make this often because it comes together so quickly. To save time, dice the onion and grate the carrot and ginger ahead of time and store them in the refrigerator. If you meal-prep on the weekend, those small prep steps make dinner come together in minutes.
Simple ingredients deliver big flavor: salt, coconut aminos, ground chicken, shredded carrots, fresh ginger, onion, garlic powder, chili garlic sauce, and a few anchovy filets. The anchovies dissolve into the pan and add a deep savory note without a fishy taste.
Cook the diced onion in a little coconut oil over medium heat until it becomes soft and translucent. Add the anchovy filets and use the edge of your spoon to break them up; they should melt into the onion and flavor the base of the dish. Stir in garlic powder and salt.
Next add the shredded carrots, grated ginger, and coconut aminos. Cook briefly until the carrots begin to soften, then add the ground chicken and cook until it is no longer pink. Finish with chili garlic sauce, toss to combine, and serve immediately.
The combination of ingredients creates a bright, savory dish with a slight kick. If you don’t have anchovies, you can substitute fish sauce; both add an umami depth—but the anchovies dissolve so fully into the mixture that they are barely noticeable beyond the extra savoriness.
This chicken is versatile. Serve it over cauliflower rice for a low-carb meal or spoon it into lettuce leaves for a crisp wrap. Both options are delicious and keep the dish Paleo and Whole30-friendly.
If you recently opened a can of anchovies for another recipe, this is a perfect way to use the remainder. The anchovy filets break down and enrich the flavor without leaving a strong fishy note.
Paleo Thai Chicken
Ingredients
- 1 pound ground chicken
- 1 tablespoon coconut oil
- 1 large onion, diced
- 3/4–1 cup shredded carrots
- 1 inch fresh ginger, peeled and grated
- 4 anchovy filets (about half a 2 oz can)
- 1 teaspoon garlic powder
- 3/4 teaspoon salt, or to taste
- 1/4 cup coconut aminos
- 1 tablespoon chili garlic sauce (adjust to heat preference)
Instructions
- Dice the onion and heat the coconut oil in a large skillet over medium heat. Cook the onion until it becomes soft and translucent.
- Meanwhile, grate the carrots and ginger and set them aside.
- Add the anchovy filets to the skillet and use the tip of a wooden spoon to break them up. They should dissolve into the onion, creating a savory base. Stir in the salt and garlic powder.
- Add the shredded carrots, grated ginger, and coconut aminos to the pan. Cook for a few minutes until the carrots begin to soften.
- Add the ground chicken and cook, stirring and breaking up lumps, until the meat is no longer pink.
- Stir in the chili garlic sauce, mix well, and taste for seasoning. Serve over cauliflower rice or in lettuce wraps.
Nutrition Information (per serving)
Carbohydrates: 9 g
Protein: 21 g
Fat: 13 g
Sodium: 916 mg
