Gluten-Free Coconut Chicken

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.

Gluten-Free Coconut Chicken Recipe

5 from 1 vote
Gluten-Free Coconut Chicken
Gluten Free Coconut Chicken Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Asian, Thai
Servings: 6 servings
Calories: 568 kcal
Author: Carol Kicinski
Ingredients
  • 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)
  • tablespoons tamari or gluten-free soy sauce
  • tablespoons fish sauce
  • 1 tablespoon chili garlic sauce
  • ½ cup SunButter
Optional garnishes:
  • Quick pickled carrots and cucumber (recipe follows)
  • Fresh cilantro leaves
  • Toasted coconut
Instructions
  1. Cut the chicken into 1-inch pieces. Sprinkle with salt and pepper and toss to coat.
  2. 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.
  3. 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.
  4. Serve over rice, quinoa, or cauliflower rice with as many or as few garnishes as you like.
Nutrition Facts
Gluten Free Coconut Chicken Recipe
Amount Per Serving
Calories 568 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 19g 95%
Cholesterol 111mg 37%
Sodium 1229mg 51%
Potassium 449mg 13%
Total Carbohydrates 20g 7%
Sugars 10g
Protein 25g 50%
Vitamin A 2%
Vitamin C 4.7%
Calcium 5.5%
Iron 23.6%
* Percent Daily Values are based on a 2000 calorie diet.

4.5 from 2 votes
Gluten-Free Coconut Chicken
Quick Pickled Carrots and Cucumber
Prep Time
10 mins
Total Time
10 mins
 
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. 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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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Carrots Chicken Coconut Cucumbers Ginger Soy Sauce SunButter Thai
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