Keto Thai Chicken Bowl

When the weather starts to cool down, there’s nothing I crave more than Thai food with that balance of heat (from chilies) and sweet (from coconut milk).  Unfortunately, most Thai food served at restaurants contain some less than ideal ingredients.  To make this recipe more healthy and keto friendly, I swapped rice for cauliflower rice, soy sauce for coconut aminos, and mixed up the proportions to get the perfect balance of veggies, proteins and fats.  The result is a dish that manages to hit almost ALL the flavor profiles: salty (“soy sauce”), sweet (coconut milk), bitter (ginger), and spicy (optional jalapenos or sriracha).  If I’m serving this meal to my kids, I will typically leave out the jalapenos and add a healthy dose of sriracha on my own dish at the end.  

You’ll notice that recipe calls for (pre-cooked) chicken. Feel free to swap out with other protein.  I typically prefer pulled chicken versus cubed or sliced for this recipe, but either preparation works as long as it is seasoned very little if at all.  Of course, if you want to keep things really simple, you can also grab an all-natural rotisserie chicken to use here.   

For the “rice”, I typically just purchase frozen riced cauliflower from my local grocer.  Of course, you can also “rice” whole cauliflower with very little extra effort.  I’ve provided the instructions on how to rice the cauliflower in case you prefer to go that route.

First step is to heat the cauliflower rice and prepare the scrambled eggs.  Be sure not to overcook the eggs to avoid a rubbery consistency once they are combined and reheated in the main dish.  

I generally avoid soy sauce and instead opt for coconut aminos which are soy and gluten free.  Pictured below is another alternative to soy sauce or coconut aminos.  It’s well-priced (generally more reasonable that coconut aminos that are around $8 per bottle) and available at our local Walmart store. 

Try it out and let me know what you think!

Keto Thai Chicken Bowl

Servings 4
Calories 478 kcal


  • 3 cup frozen cauliflower rice
  • ½ cup frozen peas
  • 1 T coconut oil
  • 1 T ginger freshly grated
  • 3 eggs
  • 1 jalapeño pepper small dice (optional)
  • 3 garlic cloves, minced
  • 1 lb chicken, cooked either cubed or shredded
  • ½ C coconut cream
  • 2 tsp tomato paste
  • Salt to taste
  • 1 Tablespoon coconut aminos or no soy gluten free soy sauce
  • ½ cup cilantro chopped (for garnish)


  • *If NOT using frozen riced cauliflower: use a food processor to chop the cauliflower flowerets into rice-sized bits.
  • Place a wok-style pan over medium/ high heat and melt 2 tsp of the coconut oil. Add the cauliflower “rice” and frozen peas and sauté, stirring occasionally.
  • While the cauliflower is cooking, scramble the eggs in a separate pan using the remaining 1 tsp of coconut oil. Shred the scrambled eggs into smaller bits and add to the wok with the cauliflower rice.
  • Add in the ginger, garlic, chopped jalapeños (optional), tomato paste, coconut cream and coconut aminos or soy free sauce (optional). Continue cooking.
  • Add in the cooked (cubed or shredded) chicken meat. Mix well and heat through.
  • Divide into separate bowls and garnish with cilantro.


Calories: 478kcalCarbohydrates: 6gProtein: 43gFat: 30gFiber: 1g
Tried this recipe?Let us know how it was!

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