Dairy-Free Bang Bang Chicken
Discover the irresistible flavors of Dairy-Free Bang Bang Chicken, a delightful twist on the classic takeout favorite that’s perfect for those avoiding dairy. Tender strips of golden-crisp chicken are lightly coated in a savory blend of cornstarch, garlic powder, and spices, then pan-fried in nourishing coconut oil for a beautifully crispy texture. The magic lies in the creamy, dairy-free bang bang sauce made with coconut milk, Sriracha, honey, and a splash of rice vinegar for a tantalizing balance of sweet, spicy, and tangy flavors. Garnished with vibrant green onions and optional crunchy peanuts, this easy, 35-minute recipe is ideal for a crowd-pleasing dinner. Serve it over steamed rice or alongside fresh veggies to round out this wholesome, gluten-free (with tamari) dish. Perfect for weeknight meals or special occasions, this recipe is your ticket to bold, restaurant-quality flavor at home.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup Coconut milk (unsweetened)
- 0.25 cup Coconut oil
- 2 tablespoons Sriracha sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 2 tablespoons Green onions, chopped
- 0.25 cup Chopped peanuts (optional for garnish)
Instructions
Begin by slicing the chicken breast into thin strips, about 1 inch wide.
In a medium bowl, combine cornstarch, salt, black pepper, and garlic powder.
Dredge chicken strips in the cornstarch mixture, ensuring each piece is evenly coated. Set aside.
In a large skillet, heat coconut oil over medium-high heat.
Add chicken strips to the skillet in a single layer, cooking in batches if necessary to prevent overcrowding.
Cook the chicken strips for approximately 5-6 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside on a paper towel-lined plate.
In a small bowl, mix together sriracha sauce, coconut milk, rice vinegar, honey, and soy sauce to create the bang bang sauce.
Add the chicken back to the skillet and pour the sauce over it, tossing to coat the chicken completely.
Continue to cook the chicken with the sauce on medium heat for an additional 2-3 minutes, allowing the sauce to slightly thicken.
Remove from heat and garnish with chopped green onions and chopped peanuts, if using.
Serve immediately with your choice of sides such as steamed rice or vegetables.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 43.5 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
