Thai Coconut Lime Chicken (gluten free, dairy free)
This one-skillet Thai Coconut Lime Chicken is made in under 30 minutes! It is perfect for an easy weeknight meal. You can even prepare it ahead of time so dinner is on the table as fast as possible. This is a gluten free, dairy free and has a vegan option!
Ingredients
For the sauce:
- 13.5 oz. coconut creamer low fat option
- 1/4 cup sweet chili sauce gluten free
- 3-4 tbsp honey
- 1/2 lime squeezed
- 1 tbsp coconut aminos
- 1 tbsp sriracha
For the skillet:
- 2 chicken breasts cut into 1" cubes
- 2 cups white rice cooked
- 2 bell peppers chopped
- 1 onion chopped
- 1/4 cup crushed peanuts
- Green onions for garnish (optional)
Instructions
- In a small bowl, whisk together the ingredients for the sauce.
- Heat a large skillet or wok over medium heat. Add the chicken and cook until browned on all sides.
- Add the bell peppers, onion, and sauce to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the cooked rice and crushed peanuts. Cook for 1-2 minutes more, or until heated through.
- Sprinkle with dried basil and green onions (optional). Serve immediately.
Notes
If you don't have coconut aminos, you can substitute soy sauce or tamari.
You can also add other vegetables to the skillet, such as carrots, broccoli, or mushrooms.
Serve with a side of your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
You can also add other vegetables to the skillet, such as carrots, broccoli, or mushrooms.
Serve with a side of your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
Tried this recipe?Let me know how it was!