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Thai Chicken Peanut Sauce Recipe (Gluten-Free, Paleo-ish)

Gluten-free, Paleo-ish thai chicken peanut sauce! Easy, fast, delicious. Serve over rice noodles, organic rice, or vegetables!

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This is easily my husband’s favorite recipe. I’m fairly certain we eat it at least once every other week, if not more. It’s so easy and good that I can’t resist making it, and making it often. 😂

I included the basic recipe, and you have the option here to add any vegetables you’d like (onions, peppers, maaaybe some zucchini?)- just saute them with the chicken and you’re good to go.

I usually serve this over organic basmati or jasmine rice, BUT last week I found these organic, non-gmo pad thai rice noodles (something I’ve been looking for FOREVER) at Costco and nearly died of excitement. So I mixed them in with the sauce and it. was. divine. I mean it’s GREAT over rice, too. It’s a win-win here, folks. You literally can’t go wrong.

 

gluten-free and healthy, easy thai chicken peanut sauce

 

And yes, it is a crowd-pleaser. Don’t mean to toot my own horn here but… *toot toot*.

I’ll be honest with you, we rarely follow an actual recipe because these ingredients are so dang forgiving. You can add as much or as little of everything to get your preferred taste (and it’ll always taste great). The combo below is our preference, but feel free to play around with it and see what you love!

 

 Gluten-free, Paleo-ish thai chicken peanut sauce recipe! Easy, fast, delicious. Serve over rice noodles, organic rice, or vegetables!

 

I’ll be honest with you, we rarely follow an actual recipe because these ingredients are so dang forgiving. You can add as much or as little of everything to get your preferred taste (and it’ll always taste great). The combo below is our preference, but feel free to play around with it and see what you love!

Print

Thai Chicken Peanut Sauce (Gluten-Free, Paleo-ish)

  • Author: Christine Sellers
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: Serves 3-4

Ingredients

  • 1-1.5 pounds boneless, skinless chicken thighs
  • 2 tbsp. grass-fed butter
  • 3/4 cup mild or medium salsa
  • 3/4 cup peanut butter
  • 1/2 cup full-fat coconut milk
  • 3 tbsp. honey
  • 4 garlic cloves
  • 2 tbsp. coconut aminos
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 1 inch. fresh ginger, grated (about 1 tsp)
  • juice from half of an orange

Instructions

  1. Cut the chicken thighs into bite-sized pieces
  2. In a large frying pan, add the butter and chicken- cook until chicken is no longer pink
  3. Add the salsa, salt and pepper, and continue to cook for another minute or two
  4. Add the honey and garlic, stir
  5. Stir in the coconut aminos and juice from half an orange, set the heat to low
  6. Stir in the peanut butter and ginger
  7. Add coconut milk until you’ve reached your desired consistency
  8. Simmer ingredients on low for a couple of minutes to let the flavors really come through
  9. Serve over rice/rice noodles or cauliflower rice and enjoy!
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