Nut-Free Peanut Chicken
Savor a delicious twist on a classic dish with this Nut-Free Peanut Chicken recipe, a flavorful alternative perfect for those with nut allergies! Tender, golden-browned chicken thighs are enveloped in a rich, creamy sunflower seed butter sauce, infused with aromatic garlic, ginger, and a hint of coconut milk. Finished with a splash of zesty lime juice and served over fluffy jasmine rice, this recipe captures the savory-sweet essence of peanut sauce without the peanuts. Ready in just 40 minutes, it’s an easy, allergy-friendly dinner option that doesn’t skimp on taste. Garnished with fresh cilantro for a vibrant finish, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoon Ground ginger
- 0.5 cup Sunflower seed butter
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 0.5 cup Coconut milk
- 1 tablespoon Lime juice
- 2 tablespoons Chopped fresh cilantro
- 2 cups Cooked jasmine rice
Instructions
Begin by seasoning the chicken thighs with salt and pepper. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook for about 5-6 minutes on each side until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, lower the heat to medium, add the minced garlic and ground ginger, and sauté for about 30 seconds until fragrant.
Add the sunflower seed butter, soy sauce, rice vinegar, honey, and coconut milk. Stir well until the mixture is smooth and begins to simmer.
Return the chicken to the skillet, ensuring each piece is coated with the sauce. Lower the heat to medium-low and let it simmer for additional 5-7 minutes allowing the flavors to meld.
Just before serving, stir in lime juice.
Serve the nut-free peanut chicken over cooked jasmine rice and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4423 mg | 192% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 55.0 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2399 mg | 51% | |
*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.
