Gluten-Free Thai Peanut Chicken
Get ready to tantalize your taste buds with this Gluten-Free Thai Peanut Chicken—an irresistibly creamy, flavorful dish that’s perfect for weeknight dinners or special occasions. This recipe combines tender chicken breast with a luscious, gluten-free peanut sauce made from natural peanut butter, unsweetened coconut milk, and a hint of red curry paste for an authentic, aromatic Thai-inspired flavor. Enhanced with tamari, lime juice, honey, garlic, and ginger, the sauce delivers the perfect balance of sweet, savory, and tangy notes. Ready in just 45 minutes, this quick yet sophisticated meal pairs beautifully with fluffy jasmine rice or gluten-free noodles and can be garnished with scallions and chopped peanuts for added crunch. Whether you’re catering to dietary restrictions or simply craving a hearty, soul-warming dish, this gluten-free recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 cup Natural peanut butter (ensure gluten-free)
- 3 tbsp Tamari (gluten-free soy sauce)
- 2 tbsp Lime juice
- 2 tbsp Honey
- 2 cloves Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 tbsp Red curry paste (gluten-free)
- 1 tbsp Sesame oil
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 pieces Scallions (sliced for garnish)
- 2 tbsp Chopped peanuts (optional, for garnish)
- 4 cups Cooked jasmine rice or gluten-free noodles
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a large skillet or wok, heat the sesame oil over medium-high heat, then add the chicken. Sauté for 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 30 seconds, until fragrant.
Add the red curry paste to the skillet and stir it into the garlic and ginger mixture for another 30 seconds.
Slowly whisk in the coconut milk, peanut butter, tamari, lime juice, and honey. Stir until the sauce is smooth and well combined.
Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, allowing it to thicken slightly.
Return the cooked chicken to the skillet and stir to coat it evenly in the peanut sauce. Let it simmer for another 2 minutes to heat through.
Serve immediately over cooked jasmine rice or gluten-free noodles, and garnish with sliced scallions and chopped peanuts, if desired.
Nutrition Facts
Calories |
4446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 419.7 g | 153% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 60.4 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4286 mg | 91% | |
*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.
