Gluten Free Coconut Chicken with Sunbutter Sauce Recipe

I love to take classic recipes and change them up a bit to make them a little more budget and family (not to mention allergy) friendly.  In this case I decided to do a new take on chicken fingers and make them ala Coconut Shrimp.

This is a quick recipe that is great for dinner or as appetizers. It is also pretty darn allergy friendly! Just in my family alone I have people who can’t eat gluten, dairy, shellfish and peanuts.  Sometimes thinking of what to make for dinner gets me spinning.  But this recipe is proof positive that eating well is completely possible despite food intolerances.

These gluten-free, dairy-free Coconut Chicken Tenders cook up crispy and crunchy and just cry out for an amazing, exotic tasting sauce. I whipped up a little Sunbutter dipping sauce that quite frankly, almost outshone the chicken. Seriously, this sauce is yum, yum, delicious. It is also great as a topping for a plain grilled piece of chicken, as a dip for fresh veggies or licked right off the fingers.  I am thinking it would also be pretty awesome tossed with some hot gluten-free rice noodles.  Ahh, the possibilities!

I started stocking Sunbutter as a nut-free alternative for peanut butter but soon found that its rich, roasted flavor makes for a terrific sauce base which is so much more flavorful than peanut butter.  If you haven’t tried peanut sauce made with Sunbutter yet, what are you waiting for?  This isn’t just an alternative for peanut butter – its better!  Trust me on this one.

As an entrée I like to cut the chicken breasts into wider strips – about 2 inches thick (8 pieces out of 1½ pounds of chicken breast) but for appetizers I cut them about ½ inch thick and cook for a few minutes less.

While the chicken is marinating and baking, make your sauce, steam up some rice and stir fry some veggies and you have one great dinner on the table in just about half an hour.

5 from 1 vote

Print Recipe

Gluten Free Coconut Chicken with Sunbutter Sauce Recipe

Prep Time10 mins

Cook Time15 mins

Chill time15 mins

Total Time25 mins

Course: Snack

Cuisine: American

Servings: 4 servings

Calories: 760kcal

Author: Gluten Free & More

Ingredients

• ▢ 1½ pounds boneless, skinless chicken breast
• ▢ ¾ cup coconut milk
• ▢ 3 teaspoons fish sauce – use divided
• ▢ 2 limes – use divided
• ▢ ½ cup panko style gluten-free bread crumbs
• ▢ 1½ cups flaked coconut
• ▢ ½ teaspoon kosher or fine sea salt
• ▢ ¼ teaspoon black pepper
• ▢ 1/3 cup creamy Sunbutter
• ▢ 3 tablespoons honey
• ▢ 1-4 teaspoons Sambal Oelek – (or other chili paste), depending on the heat level you like – 3 teaspoons is perfect for us
• ▢ 1 small garlic clove – finely grated on a microplane grater or pressed through a garlic press
• ▢ 1 (1-inch) piece of fresh ginger – finely grated
• ▢ ½ teaspoon sesame oil
• ▢ Water
• ▢ Olive oil

US Customary - Metric

Instructions

• ▢
  Preheat the oven to 450 degrees. Brush a metal, non-stick baking sheet with olive oil. Set aside.
• ▢
  Cut the chicken breasts into 2 inch wide strips for serving as an entrée or ½ inch strips for appetizer sized portions.
• ▢
  Combine the coconut milk, 1 teaspoon fish sauce and the juice of 1 lime in a shallow baking dish. Add the chicken, cover with plastic wrap and refrigerate for 15 minutes.
• ▢
  In another baking dish or on a large plate, combine the bread crumbs, coconut, salt and pepper. Mix well.
• ▢
  While the chicken is marinating make the sauce. In a small mixing bowl, combine the Sunbutter, remaining 2 teaspoons of fish sauce, juice of the remaining lime, honey, chili paste, garlic, ginger and sesame oil. Mix well. If necessary, thin out by adding a little water, a few drops at a time. Pour into a small serving dish and set aside.
• ▢
  Roll the marinated chicken in the coconut mixture, coating well. Lay on the prepared baking sheet. Drizzle about 1 tablespoon of olive oil over the chicken. Bake for 12 – 16 minutes or until browned and the chicken is done (it should feel firm to the touch and have no pink inside but still be juicy). Let cool slightly and serve with the sauce.
• ▢
  Servings
• ▢
  This Gluten Free Coconut Chicken with Sunbutter Sauce recipe serves 4 – 6

Nutrition

Nutrition Facts

Gluten Free Coconut Chicken with Sunbutter Sauce Recipe

Amount Per Serving

Calories 760 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 28g140%

Cholesterol 115mg38%

Sodium 650mg27%

Potassium 958mg27%

Carbohydrates 47g16%

Fiber 6g24%

Sugar 16g18%

Protein 44g88%

Vitamin A 70IU1%

Vitamin C 13.5mg16%

Calcium 62mg6%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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