Gluten Free Coconut Chicken Recipe
Servings: 6 servings
Calories: 568kcal
Ingredients
- 1½ 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)
- 1½ tablespoons tamari or gluten-free soy sauce
- 1½ 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: 568kcal | Carbohydrates: 20g | Protein: 25g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 1229mg | Potassium: 449mg | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 3.9mg | Calcium: 55mg | Iron: 4.2mg