Gluten Free Coconut Chicken Recipe

Start to Finish: 20 Minute

Servings: 6

Ingredients

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  •  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

Directions

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  1. Cut the chicken into 1-inch pieces. Sprinkle with salt and pepper and toss to coat.
  2. 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.
  3. 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.
  4. Serve over rice, quinoa, or cauliflower rice with as many or as few garnishes as you like.
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