Gluten Free Coconut Chicken Recipe

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Chicken is a tried-and-true staple protein in my house. Grilled, fried, baked, you name it, we do it! Lately, since it’s summer, I’ve been grilling my chicken most nights … but I’m getting a little bored of that, which is where this Gluten-Free Coconut Chicken Recipe came to the rescue!

Out of desperation, came inspiration. I was not about to eat grilled chicken for the third night in a row, so I decided to raid my pantry and see what I could come up with. The contents of my pantry included such things as canned coconut milk, honey, sesame oil, chili garlic sauce, tamari, and creamy SunButter. “Hmm…” I thought. “Sounds like the perfect ingredients for a Thai-inspired chicken dish!”

With a little chopping a few minutes of sautéing, you’ll have a flavorful, nutritious dinner on the table. Serve this with riced cauliflower, quinoa, or rice, and top it with the Quick Pickled Carrots and Cucumber recipe below.

Gluten Free Coconut Chicken Recipe

5 from 1 vote

Gluten Free Coconut Chicken Recipe

By Gluten Free & More
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
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Ingredients 

  • pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • 2 teaspoons vegetable oil
  • ½ teaspoon sesame oil
  • 2 shallots, , thinly sliced
  • 3 cloves garlic, , thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1 (14-ounce) can coconut milk
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice, (juice of 1 lime)
  • tablespoons tamari or gluten-free soy sauce
  • tablespoons fish sauce
  • 1 tablespoon chili garlic sauce
  • ½ cup SunButter

Optional garnishes:

  • Quick pickled carrots and cucumber, (recipe follows)
  • Fresh cilantro leaves
  • Toasted coconut

Instructions 

  • Cut the chicken into 1-inch pieces. Sprinkle with salt and pepper and toss to coat.
  • Heat the oils in a Dutch oven or large, deep skillet over medium-high heat. Add the shallots, garlic, and ginger. Cook, stirring occasionally, until fragrant, about 2 minutes. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.
  • Add the coconut milk, honey, lime juice, tamari, fish sauce, and chili garlic sauce. Bring to a simmer. Cover and let simmer for 8-9 minutes or until the chicken is cooked through. Add the SunButter. Cook until the SunButter is fully incorporated.
  • Serve over rice, quinoa, or cauliflower rice with as many or as few garnishes as you like.

Nutrition

Calories: 568kcalCarbohydrates: 20gProtein: 25gFat: 44gSaturated Fat: 19gCholesterol: 111mgSodium: 1229mgPotassium: 449mgSugar: 10gVitamin A: 100IUVitamin C: 3.9mgCalcium: 55mgIron: 4.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 from 4 votes

Quick Pickled Carrots and Cucumber

By Gluten Free & More
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients 

  • 1 large (or 2 medium) carrot
  • ½ English or seedless cucumber
  • 2 tablespoons rice vinegar
  • ½ teaspoon sugar
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon black pepper

Instructions 

  • Grate the carrot and cucumber on a box grater using the large holes. Squeeze the liquid out of the cucumber. In a small bowl, stir together the vinegar, sugar, salt, and pepper. Stir in the carrot and cucumber. Let sit at room temperature for 10-30 minutes.
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