Gluten-Free Thai Peanut Chicken

Infused with rich, creamy flavors and a bold kick of spice, Gluten-Free Thai Peanut Chicken is a quick and satisfying dinner option that combines authentic Thai-inspired ingredients with the comfort of a homemade meal. Juicy, golden-browned chicken pieces are simmered in a luscious sauce made with unsweetened coconut milk, natural peanut butter, gluten-free tamari, and a vibrant hint of red curry paste, all perfectly balanced with zesty lime juice and a touch of honey. This one-pan dish is not only gluten-free but also bursting with layers of flavor that come together in just 45 minutes. Serve it over fragrant jasmine rice or your favorite gluten-free noodles, and finish with a sprinkle of fresh scallions and chopped peanuts for added crunch. Perfect for weeknights or casual dinner parties, this recipe is a must-try for anyone seeking a healthy, gluten-free twist on classic Thai cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 1 cup Coconut milk (unsweetened, full-fat)
• 1 cup Natural peanut butter (ensure gluten-free)
• 3 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp Lime juice
• 2 tbsp Honey
• 2 cloves Garlic cloves (minced)
• 1 tbsp Ginger (grated)
• 1 tbsp Red curry paste (gluten-free)
• 1 tbsp Sesame oil
• 0.5 tsp Salt
• 0.25 tsp Ground black pepper
• 2 pieces Scallions (sliced for garnish)
• 2 tbsp Chopped peanuts (optional, for garnish)
• 4 cups Cooked jasmine rice or gluten-free noodles

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.

Step 2

In a large skillet or wok, heat the sesame oil over medium-high heat, then add the chicken. Sauté for 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 30 seconds, until fragrant.

Step 4

Add the red curry paste to the skillet and stir it into the garlic and ginger mixture for another 30 seconds.

Step 5

Slowly whisk in the coconut milk, peanut butter, tamari, lime juice, and honey. Stir until the sauce is smooth and well combined.

Step 6

Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, allowing it to thicken slightly.

Step 7

Return the cooked chicken to the skillet and stir to coat it evenly in the peanut sauce. Let it simmer for another 2 minutes to heat through.

Step 8

Serve immediately over cooked jasmine rice or gluten-free noodles, and garnish with sliced scallions and chopped peanuts, if desired.

Nutrition Facts

Serving size	(2140.7g)

Amount per serving	% Daily Value*
Calories	4445.5

Total Fat 217.3g	0%
Saturated Fat 80.8g	0%
Polyunsaturated Fat 8.1g
Cholesterol 390.1mg	0%
Sodium 5844.0mg	0%
Total Carbohydrate 419.7g	0%
Dietary Fiber 27.6g	0%
Total Sugars 60.4g
Protein 233.4g	0%

Vitamin D 0IU	0%
Calcium 428.5mg	0%
Iron 21.3mg	0%
Potassium 4286.0mg	0%

*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.

Source of Calories

Fat: 42.8%

Protein: 20.4%

Carbs: 36.8%