John and I love Indian food, Thai food, Chinese food, sushi… well, we just love Asian food in general. But a lot of it isn’t always gluten-free. Bummer.
I’ve been following Budget Bytes for a while now. I’m a bit of a food-blog junky. I admit it. But it’s all good because it means I always have a myriad of new recipes to try. Like this one. It answers John’s and my need for tasty Asian style food that we know is safe and gluten-free and won’t hurt the waist line too much either. It’s the perfect blend of sweet, salty, spicy, and delicious. Super yummy.
- We served ours with broccoli. =)
Without further ado:
Gluten-Free Spicy Peanut Chicken
- adapted from Budget Bytes
- 2 cloves garlic
- 2 inches fresh garlic
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken breast
- 1 (14oz) can coconut milk
- 1/2 c crunchy peanut butter
- 1 tbsp gluten-free soy sauce (we use Tamari brand)
- 1 tbsp dark brown sugar
- 1 tsp (or to taste) Sriracha hot sauce
- 1 small lime
- 1 tbsp dried cilantro
- 4 cups cooked rice
- If you don’t have cooked rice on hand, begin cooking it first so it will be ready by the time the chicken and sauce are complete.
- To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet.
- Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft.
- Cut the chicken into small pieces (about one inch across). Add them to your skillet and saute until lightly browned and cooked through (about 10 minutes).
- Turn the heat down to medium-low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan.
- Add the soy sauce, brown sugar, Sriracha, and juice from the lime. Stir to combine and heat through (about ten minutes).
- Sprinkle cilantro over top and stir gently just before serving.
- Serve over rice.