Nut-Free Thai Peanut Chicken

Satisfy your cravings for bold, Thai-inspired flavors with this Nut-Free Thai Peanut Chicken recipe—a perfect alternative for those with nut allergies. Instead of traditional peanut butter, this dish uses creamy sunflower seed butter blended with coconut milk, soy sauce, lime juice, and a hint of honey for a rich, tangy, and sweet "peanut" sauce that's completely nut-free. Tender chicken breast, crisp red bell peppers, and carrots are stir-fried to perfection, then coated in the luscious sauce for a quick and flavorful meal. Serve it over rice or rice noodles and top with sesame seeds, fresh cilantro, and green onions for a vibrant, restaurant-quality presentation. Ready in just 35 minutes, this allergen-friendly spin on a classic is sure to become a family favorite! Perfect keywords include "nut-free Thai peanut chicken," "allergy-friendly Thai recipe," and "quick Thai chicken dinner."

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 0.5 cup Sunflower seed butter
• 1 cup Coconut milk
• 3 tbsp Soy sauce (or gluten-free tamari)
• 2 tbsp Lime juice
• 1.5 tbsp Honey (or maple syrup for a vegan alternative)
• 2 cloves Garlic
• 1 tsp Fresh ginger
• 1 tsp Sriracha or chili paste
• 1 tbsp Vegetable oil
• 1 medium Red bell pepper
• 2 medium Carrots
• 2 stalks Green onions
• 1 tbsp Sesame seeds (optional, for garnish)
• 2 tbsp Fresh cilantro (optional, for garnish)
• 4 cups Cooked rice or rice noodles

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a medium bowl, whisk together the sunflower seed butter, coconut milk, soy sauce (or tamari), lime juice, honey (or maple syrup), minced garlic, grated fresh ginger, and sriracha or chili paste until smooth. Adjust seasoning to taste and set the sauce aside.

Step 3

Slice the red bell pepper and carrots into thin strips. Chop the green onions into small pieces, separating the white and green parts. Set aside.

Step 4

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the sliced red bell pepper, carrots, and the white parts of the green onions. Stir-fry for 4-5 minutes until tender-crisp.

Step 6

Return the cooked chicken to the skillet and pour the prepared sauce over the top. Stir well to coat the chicken and vegetables evenly. Allow the mixture to simmer for 2-3 minutes until heated through and slightly thickened.

Step 7

Serve the nut-free Thai 'peanut' chicken over cooked rice or rice noodles. Garnish with sesame seeds, the green parts of the green onions, and fresh cilantro, if desired.

Step 8

Enjoy your nut-free Thai-inspired meal!

Nutrition Facts

Serving size	2068.9 grams (2068.9g)

Amount per serving	% Daily Value*
Calories	2942

Total Fat 104.20g	134%
Saturated Fat 15.00g	75%
Polyunsaturated Fat 10.80g
Cholesterol 390mg	130%
Sodium 4944mg	215%
Total Carbohydrate 332.30g	121%
Dietary Fiber 22.90g	82%
Total Sugars 67.90g
Protein 179.30g	359%

Vitamin D 0IU	0%
Calcium 484mg	37%
Iron 12mg	65%
Potassium 3571mg	76%

*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: 31.4%

Protein: 24.0%

Carbs: 44.5%