Gluten Free Nut Free Thai Amazing Chicken Recipe

by Carol Kicinski on February 16, 2012

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Gluten Free Nut Free Thai Amazing Chicken Recipe

Chicken and broccoli gluten free recipe. Broccoli and chicken gluten free recipe. {sigh} Healthy, convenient and inexpensive sure, but also kind of boring! Alas! As I opened my fridge, all I saw was chicken and broccoli. Fortunately I have a well-stocked gluten free pantry and was able to turn boring into, well … amazing.

There is a little Thai restaurant close by to me that I love; the food is great and for the most part gluten free, they keep a bottle of gluten free soy sauce on hand for me in case I order sushi and the atmosphere is friendly and homey. As much as I love it, I don’t always want to go out when I have a hankering for my favorite meal there – Amazing Chicken.

With a little espionage (saying things like “this is so delicious, what goes into the recipe?”) and experimenting I came up with my own version of Amazing Chicken that I can get on the table in less time than it takes to get into the car and drive to the Thai place  – and for considerably less money!

The main ingredient in most Thai Amazing Chicken is peanut butter but I decided to make my recipe nut-free with Sunbutter, a peanut butter alternative made with roasted sunflower seeds. I have grown to really love the depth of flavor it adds to sauces. I used the natural crunch version, but any of their varieties would work just as well.

This recipe is not just gluten free, nut free, soy free and dairy free, quick and easy to prepare, and healthy as all get out, it is also (wait for it…) AMAZING!

The lesson here? Chicken and broccoli does not have to be boring if you have a well-stocked pantry!

Gluten Free Nut Free Thai Amazing Chicken Recipe

Gluten Free Nut Free Thai Amazing Chicken Recipe


½ cup Sunbutter
3 tablespoons gluten free Thai fish sauce
Juice of 1 fresh lime
4 tablespoons honey (or agave nectar)
¼ teaspoon crushed red pepper flakes (more or less depending on how much kick you want)
½ cup water
2 tablespoons olive oil
2 cloves garlic, minced or grated with a microplane grater
1 inch fresh ginger, peeled and finely grated or minced
Kosher or fine sea salt and pepper
2 pounds boneless, skinless chicken breasts (3 or 4 half breasts) – cut into 1 inch pieces
8 cups broccoli florets
1 teaspoon sesame seeds – optional garnish


Combine the Sunbutter, fish sauce, lime juice, honey (or agave) red pepper flakes and water in a small saucepan and bring to a boil, stirring until smooth. Remove from the heat and set aside.

Heat the oil in a large skillet with a lid over medium-high heat. Add the garlic and ginger and toss in the oil for about 15 seconds. Add the chicken pieces and cook, stirring frequently, until browned on all sides, about 8 minutes. Add the broccoli, stir to coat, cover the pan and reduce the heat to medium. Cook until the broccoli is crisp tender and the chicken is cooked through – about 3 more minutes.

Add about ¼ of the Sunbutter sauce to the chicken and broccoli, toss to coat, place in a serving dish and sprinkle with sesame seeds if desired. Serve the rest of the sauce on the side.

Serve with rice or gluten free rice noodles.


This Gluten Free Nut Free Thai Amazing Chicken Recipe serves 6

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{ 23 comments… read them below or add one }

Jas February 16, 2012 at 4:29 pm

Ummmm… So this sounds amazing! We just had stir fry and noodles for dinner last night but I think I might give this a go over the weekend as I love experimenting with Thai sauces and making dinner at home, lazing on the couch is far more ‘us’ on the weekend than going out!


Carol Kicinski February 16, 2012 at 5:08 pm

Lazing around on the weekend is more “us” than going out too! Enjoy Jas!


Monika February 16, 2012 at 8:11 pm

This sounds great but I have to ask, did you really mean Three TABLESPOONS of fish sauce? That sounds pretty potent.


Carol Kicinski February 17, 2012 at 9:26 am

Yes I really mean 3 tablespoons :) – the saltiness is off set by the sweetness of the honey and the acid of the lime but you can of course start with 1 and work up until you are happy with the flavor.


MJ February 16, 2012 at 8:33 pm

I’ve never bought fish sauce, GF or otherwise, not sure what else I’d do with it but I’ve definitely been looking for a good peanut sauce (or similar) that could be quickly whipped up to go with spring rolls, top chicken, etc. and this looks yummy. Recommended brand of fish sauce? Is it something I can just get in a regular store, or do I need an Asian market or Whole Foods?


Carol Kicinski February 17, 2012 at 9:41 am

I find myself using fish sauce a lot more than I ever thought I would – i dip spring rolls into it, add it to sauces (usually if a recipe calls for soy sauce I will use half soy and half fish sauce) and it is a really good salty alternative if you don’t do soy. I use either Hokan or Thai Kitchen. Most fish sauces are gluten free especially if the come from Thailand but if you are not certain read the label – they should not have any colorings or thickeners added. For example I am looking at the label of a bottle of fish sauce now and here are the ingredients – anchovy fish extract, sea salt, water. That’s it. And I get fish sauce in my regular grocery store in the ethnic aisle with all the other Asian food products.


Alaine February 16, 2012 at 8:35 pm

I have not played around much with Thai cuisine, but this recipe looks delicious! I will need to look into purchasing some fish sauce but everything else I should have. I can’t wait to give it a try.


Carol Kicinski February 17, 2012 at 9:28 am

I find I use fish sauce a lot – it is a great way to get saltiness into food if you don’t do soy and I often will use half soy and half fish sauce in recipes – I love the combo, it is hard to describe how it tastes but it is really good! Enjoy!


elle gibbs February 17, 2012 at 2:28 pm

I have a seafood allergy, would this recipe still be AMAZING if I left out the fish sauce? Maybe I could add a splash of g-free soy sauce in its place?


Carol Kicinski February 17, 2012 at 5:21 pm

Yes it would! I would use just 1 tablespoon of gluten free soy sauce in place of the fish sauce. Enjoy!


Jennifer February 17, 2012 at 5:19 pm

We can eat everything in this!!! Thank you for sharing, it does look AMAZING!


Carol Kicinski February 17, 2012 at 5:22 pm

I know your family has many food issues, I am so happy you can make this recipe just as it is. Enjoy!


InTolerant Chef February 17, 2012 at 11:33 pm

Thai is my favourite cuisine in the world! Your recipe looks just lovely, thanks!


Liz February 18, 2012 at 8:41 am

I’ve got a jar of Sun Butter and some chicken just waiting to be used! Perfect. Thanks for sharing, Carol. It looks delicious.


Carol Kicinski February 18, 2012 at 11:01 am

Enjoy Liz!


Alta February 18, 2012 at 4:39 pm

This is my kind of boring-turned-amazing dinner! I love the flavors in here and love that you use Sunbutter.


Carol Kicinski February 20, 2012 at 1:31 pm

Thank you Alta!


Kim (Cook It Allergy Free) February 21, 2012 at 11:44 am

Wow. How random that I literally just bought some fish sauce (which I rarely have on hand) because I was craving some kind of dish like this. I am not kidding. So..I guess it has been decided for me. I must make this recipe. LOL This really sounds amazing! And 3 Tbsp of fish sauce? This sounds like it is going to be delish! xo


Carol Kicinski February 26, 2012 at 1:35 pm

Ok that is really spooky random :) We liked it, hope you do too! xo,c


Chompchomp February 21, 2012 at 6:58 pm

I cannot eat honey due to fructose malabsorption (I cant have agave either) any recommendations for other substitutions?


Carol Kicinski February 22, 2012 at 6:42 am

Just use a bit of whatever sweetener you use – the idea is to balance the sweet, salty, spicy, tart. You could use a few drops of liquid stevia. You just need to taste as you go. Good luck!


Bewildered Bug February 25, 2012 at 7:55 pm

My mouth is drooling! What are substitutes for fish sauce? I mean I have had it – the flavour is like none other – do you think this would be okay with just regular gf soy sauce?


Carol Kicinski February 26, 2012 at 1:24 pm

Yes, you can use gluten free soy sauce instead but only use about 1 tablspoon or so – not the amount called for for the fish sauce, it would be too strong.


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