Nut-Free Thai Peanut Chicken
Experience all the bold, creamy, and tangy flavors of traditional Thai peanut chicken without the nuts! This Nut-Free Thai Peanut Chicken recipe features a clever substitution of sunflower seed butter for peanut butter, making it perfect for those with nut allergies or dietary restrictions. Tender chicken breast is stir-fried with vibrant vegetables like red bell pepper and carrots, then coated in a luscious sauce made with coconut milk, soy sauce, lime juice, honey, garlic, ginger, and a hint of sriracha for subtle heat. Served over rice or rice noodles and garnished with sesame seeds, green onions, and fresh cilantro, this easy-to-make dish is ready in just 35 minutes and offers a safe, allergen-friendly take on a Thai-inspired favorite. Ideal for weeknight dinners or sharing with guests, this recipe is a flavorful solution to accommodating dietary needs without compromising taste!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 0.5 cup Sunflower seed butter
- 1 cup Coconut milk
- 3 tbsp Soy sauce (or gluten-free tamari)
- 2 tbsp Lime juice
- 1.5 tbsp Honey (or maple syrup for a vegan alternative)
- 2 cloves Garlic
- 1 tsp Fresh ginger
- 1 tsp Sriracha or chili paste
- 1 tbsp Vegetable oil
- 1 medium Red bell pepper
- 2 medium Carrots
- 2 stalks Green onions
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 tbsp Fresh cilantro (optional, for garnish)
- 4 cups Cooked rice or rice noodles
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a medium bowl, whisk together the sunflower seed butter, coconut milk, soy sauce (or tamari), lime juice, honey (or maple syrup), minced garlic, grated fresh ginger, and sriracha or chili paste until smooth. Adjust seasoning to taste and set the sauce aside.
Slice the red bell pepper and carrots into thin strips. Chop the green onions into small pieces, separating the white and green parts. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red bell pepper, carrots, and the white parts of the green onions. Stir-fry for 4-5 minutes until tender-crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the top. Stir well to coat the chicken and vegetables evenly. Allow the mixture to simmer for 2-3 minutes until heated through and slightly thickened.
Serve the nut-free Thai 'peanut' chicken over cooked rice or rice noodles. Garnish with sesame seeds, the green parts of the green onions, and fresh cilantro, if desired.
Enjoy your nut-free Thai-inspired meal!
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 67.9 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3571 mg | 76% | |
*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.
