Whole30 Thai Peanut Chicken
Elevate your dinner routine with this Whole30 Thai Peanut Chicken recipe, a flavorful, nutrient-packed twist on a beloved classic. Perfect for those following a Whole30 lifestyle, this dish swaps traditional peanut butter for creamy unsweetened almond butter and uses coconut aminos for a soy-free, gluten-free sauce that bursts with umami. Tender, perfectly seasoned chicken thighs are simmered to perfection in a rich, aromatic sauce made with coconut milk, lime juice, and Whole30-compliant red curry paste. Served over crisp and refreshing zucchini noodles, this recipe offers a low-carb alternative to traditional pasta. Topped with fresh cilantro, green onions, and optional crushed red pepper flakes for a touch of heat, this 35-minute meal is as vibrant as it is wholesome. Ideal for meal prep or a weeknight dinner, this dish will add an irresistible Southeast Asian flair to your plate.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.25 cup Coconut aminos
- 0.25 cup Almond butter (unsweetened)
- 0.25 cup Coconut milk (full-fat, canned)
- 2 tbsp Lime juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Red curry paste (Whole30-compliant)
- 2 tbsp Avocado oil
- 2 stalks Green onions (thinly sliced, for garnish)
- 0.25 cup Cilantro (chopped, for garnish)
- 0.25 tsp Crushed red pepper flakes (optional, for spice)
- 4 cups Zucchini noodles (or other spiralized vegetable noodles)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat the avocado oil over medium heat. Add the chicken thighs and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low. Add the minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant.
Add the coconut aminos, unsweetened almond butter, coconut milk, lime juice, and red curry paste to the skillet. Whisk together until smooth and combined.
Return the chicken thighs to the skillet, spooning the sauce over the chicken. Cover the skillet and simmer on low heat for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken simmers, prepare the zucchini noodles. If using store-bought spiralized noodles, pat them dry to remove excess moisture.
Heat a separate skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender but still crisp. Be careful not to overcook.
Serve the chicken over the zucchini noodles, spooning extra sauce over the top.
Garnish with sliced green onions, chopped cilantro, and optional crushed red pepper flakes for added heat.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 49.0 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5065 mg | 108% | |
*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.
