Nut-Free Thai Chicken

Discover the vibrant flavors of Southeast Asia with this Nut-Free Thai Chicken recipe, a delightful twist on a classic dish that caters to nut allergies without compromising taste. Juicy, golden-browned chicken thighs are paired with crisp stir-fried carrots and bell peppers, all enveloped in a creamy coconut milk sauce infused with garlic, ginger, lemongrass, and a hint of lime. This easy-to-make recipe comes together in just 35 minutes and is perfect for busy weeknights or an elevated dinner at home. Finished with fragrant Thai basil and served over fluffy jasmine or basmati rice, this nut-free and optionally gluten-free dish promises to be a crowd-pleasing favorite. Keywords: nut-free Thai recipe, Thai chicken dish, coconut milk sauce, gluten-free Thai chicken.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 1 cup Coconut milk (unsweetened, full-fat)
• 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon Fish sauce
• 2 teaspoons Brown sugar (or coconut sugar for unrefined alternative)
• 1 tablespoon Lime juice (freshly squeezed)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Lemongrass paste
• 2 tablespoons Vegetable oil (or avocado oil)
• 1 cup Carrots (julienned)
• 1 large Bell pepper (sliced thinly)
• 0.25 cup Basil leaves (Thai basil preferred)
• 2 cups Rice (jasmine or basmati) cooked for serving

Directions

Step 1

In a medium mixing bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and lemongrass paste until fully combined. Set aside.

Step 2

Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.

Step 3

Add the chicken thighs to the skillet and cook for 4-5 minutes per side, or until they are golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of oil. Add the julienned carrots and sliced bell pepper, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 5

Reduce the heat to medium, and pour the prepared coconut milk sauce into the skillet with the vegetables. Stir well and let the sauce simmer for 2 minutes until slightly thickened.

Step 6

Slice the cooked chicken thighs into strips and return them to the skillet, coating them thoroughly with the sauce.

Step 7

Stir in the fresh basil leaves, allowing them to wilt slightly in the heat of the sauce.

Step 8

Serve the Nut-Free Thai Chicken over a bed of cooked jasmine or basmati rice, and enjoy while hot.

Nutrition Facts

Serving size	1643.4 grams (1643.4g)

Amount per serving	% Daily Value*
Calories	2550

Total Fat 131.40g	168%
Saturated Fat 67.10g	335%
Polyunsaturated Fat 0.00g
Cholesterol 436mg	145%
Sodium 3616mg	157%
Total Carbohydrate 212.90g	77%
Dietary Fiber 19.40g	69%
Total Sugars 34.70g
Protein 134.00g	268%

Vitamin D 0IU	0%
Calcium 374mg	29%
Iron 20mg	112%
Potassium 3229mg	69%

*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: 46.0%

Protein: 20.9%

Carbs: 33.1%