Soy-Free Thai Peanut Chicken
Indulge in the rich, nutty flavors of Soy-Free Thai Peanut Chicken, a delightful twist on the classic recipe that's perfect for those avoiding soy. This dish features tender chicken bites coated in a creamy, flavor-packed sauce made with coconut aminos, natural peanut butter, and full-fat coconut milk, ensuring a smooth and silky finish. Infused with aromatic garlic, ginger, and a hint of lime juice, this gluten-free and soy-free recipe brings vibrant Thai-inspired flavors to your table. Ready in just 40 minutes, it’s an easy weeknight dinner that pairs beautifully with steamed jasmine rice or roasted vegetables. Garnished with fresh cilantro and crunchy peanuts, this recipe is a wholesome and irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts
- 2 tablespoons Coconut aminos (soy-free soy sauce alternative)
- 1 cup Natural peanut butter (unsweetened and unsalted)
- 0.5 cup Full-fat coconut milk
- 2 tablespoons Fresh lime juice
- 1.5 tablespoons Honey (or maple syrup for a dairy-free option)
- 3 cloves Garlic cloves, minced
- 1.5 teaspoons Fresh ginger, grated
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Neutral cooking oil (such as avocado oil)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 tablespoons Chopped peanuts (for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Set aside.
In a medium mixing bowl, whisk together the coconut aminos, peanut butter, coconut milk, lime juice, honey, minced garlic, grated ginger, ground turmeric, and red pepper flakes, if using. Mix until smooth and set the sauce aside.
Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat.
Add the cubed chicken to the skillet and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through.
Reduce the heat to medium and pour the prepared peanut sauce over the chicken. Stir to coat the chicken evenly with the sauce.
Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Remove the skillet from the heat and garnish the dish with freshly chopped cilantro and chopped peanuts.
Serve the Soy-Free Thai Peanut Chicken over steamed jasmine rice or alongside sautéed vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 44.5 g | ||
| Protein | 276.4 g | 553% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2045 mg | 44% | |
*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.
