Nut-Free Thai Chicken
Experience the bold and vibrant flavors of Thai cuisine without the worry of nuts with this Nut-Free Thai Chicken recipe. Tender, golden-brown chicken thighs are simmered in a creamy coconut milk sauce infused with soy sauce, fish sauce, fresh lime juice, garlic, ginger, and aromatic lemongrass. Brightly colored carrots and bell peppers are stir-fried to perfection, adding a delightful crunch to every bite, while fresh Thai basil brings an irresistible herbal note. Ready in just 35 minutes, this dish is perfect for busy weeknights or weekend dinners, and pairs beautifully with fluffy jasmine or basmati rice. Whether you're navigating dietary restrictions or simply craving the exotic essence of Thai food, this nut-free twist on a classic delivers all the taste, none of the worry!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 cup Coconut milk (unsweetened, full-fat)
- 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Fish sauce
- 2 teaspoons Brown sugar (or coconut sugar for unrefined alternative)
- 1 tablespoon Lime juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Lemongrass paste
- 2 tablespoons Vegetable oil (or avocado oil)
- 1 cup Carrots (julienned)
- 1 large Bell pepper (sliced thinly)
- 0.25 cup Basil leaves (Thai basil preferred)
- 2 cups Rice (jasmine or basmati) cooked for serving
Instructions
In a medium mixing bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and lemongrass paste until fully combined. Set aside.
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken thighs to the skillet and cook for 4-5 minutes per side, or until they are golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the julienned carrots and sliced bell pepper, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat to medium, and pour the prepared coconut milk sauce into the skillet with the vegetables. Stir well and let the sauce simmer for 2 minutes until slightly thickened.
Slice the cooked chicken thighs into strips and return them to the skillet, coating them thoroughly with the sauce.
Stir in the fresh basil leaves, allowing them to wilt slightly in the heat of the sauce.
Serve the Nut-Free Thai Chicken over a bed of cooked jasmine or basmati rice, and enjoy while hot.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 34.7 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3228 mg | 69% | |
*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.
