Gluten Free Coconut Chicken Recipe
Chicken is a tried-and-true staple protein in my house. Grilled, fried, baked, you name it, we do it! Lately, since it’s summer, I’ve been grilling my chicken most nights … but I’m getting a little bored of that, which is where this Gluten-Free Coconut Chicken Recipe came to the rescue!
Out of desperation, came inspiration. I was not about to eat grilled chicken for the third night in a row, so I decided to raid my pantry and see what I could come up with. The contents of my pantry included such things as canned coconut milk, honey, sesame oil, chili garlic sauce, tamari, and creamy SunButter. “Hmm…” I thought. “Sounds like the perfect ingredients for a Thai-inspired chicken dish!”
With a little chopping a few minutes of sautéing, you’ll have a flavorful, nutritious dinner on the table. Serve this with riced cauliflower, quinoa, or rice, and top it with the Quick Pickled Carrots and Cucumber recipe below.
- 1½ pounds boneless, skinless chicken thighs
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 2 teaspoons vegetable oil
- ½ teaspoon sesame oil
- 2 shallots , thinly sliced
- 3 cloves garlic , thinly sliced
- 1 tablespoon grated fresh ginger
- 1 (14-ounce) can coconut milk
- 3 tablespoons honey
- 2 tablespoons fresh lime juice (juice of 1 lime)
- 1½ tablespoons tamari or gluten-free soy sauce
- 1½ tablespoons fish sauce
- 1 tablespoon chili garlic sauce
- ½ cup SunButter
- Quick pickled carrots and cucumber (recipe follows)
- Fresh cilantro leaves
- Toasted coconut
Cut the chicken into 1-inch pieces. Sprinkle with salt and pepper and toss to coat.
Heat the oils in a Dutch oven or large, deep skillet over medium-high heat. Add the shallots, garlic, and ginger. Cook, stirring occasionally, until fragrant, about 2 minutes. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.
Add the coconut milk, honey, lime juice, tamari, fish sauce, and chili garlic sauce. Bring to a simmer. Cover and let simmer for 8-9 minutes or until the chicken is cooked through. Add the SunButter. Cook until the SunButter is fully incorporated.
Serve over rice, quinoa, or cauliflower rice with as many or as few garnishes as you like.
- 1 large (or 2 medium) carrot
- ½ English or seedless cucumber
- 2 tablespoons rice vinegar
- ½ teaspoon sugar
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
Grate the carrot and cucumber on a box grater using the large holes. Squeeze the liquid out of the cucumber. In a small bowl, stir together the vinegar, sugar, salt, and pepper. Stir in the carrot and cucumber. Let sit at room temperature for 10-30 minutes.
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