Thai Chili Chicken (gluten free, dairy free)
This Thai Chili Chicken is made with simple ingredients that you probably already have on hand, and it can be on the table in just 30 minutes. This Thai Chili Chicken is very easy to make. The only real cooking involved is stir-frying the chicken and vegetables. The sauce is an easy store bought sauce you can find in any grocery store. I used a store bought sauce here to save time since this is an easy weeknight meal!This Thai Chili Chicken is made with gluten free thai chili sauce, cashews, chicken, pepers, onions and green beans and is served with rice. This is a gluten free recipe and a dairy free recipe. You can make it a nut free recipe by omitting the cashews. You can make it a vegetarian recipe by omitting the chicken.
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1 green bell pepper chopped
- 1/2 cup green beans trimmed and cut into 1-inch pieces
- 1/4 cup gluten free sweet chili sauce
- 1/4 cup cashews
- 1/2 cup white or brown rice cooked
- 1/2 cup cauliflower rice cooked
Instructions
- On a cutting board, slice the chicken into 1/2″ strips.
- In a pan, add the chicken and 1/2 the olive oil. Sautee the chicken until fully cooked.
- Remove from heat and set aside.
- Next, heat 1/2 the olive oil, the onion, bell pepper, and green beans to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
- Add the chicken back to the frying pan with the vegetables.
- Stir in the sweet chili sauce
- Simmer for 3-5 minutes, or until the sauce and chicken is hot.
- Stir in the cashews.
- Serve immediately over cauliflower and brown rice blend.
Notes
To serve: Serve sweet chili chicken stir fry over rice. Garnish with cashews. Serve immediately.
To store: Store the sweet chili chicken stir fry in the refrigerator for up to 3 days To store, let the chicken cool completely. Then, place it in an airtight container When you’re ready to eat, reheat the chicken in the microwave or on the stovetop.
To freeze: Store the sweet chili chicken stir fry for up to 2 months. To freeze, let the chicken cool completely. Then, place it in a freezer-safe container. When you’re ready to eat, thaw the chicken overnight in the refrigerator. Then, reheat it in the microwave or on the stovetop.
Tried this recipe?Let me know how it was!