Gluten-Free & Dairy-Free Spicy Thai Peanut Chicken Bowl
The colors are bright & the flavors are bold dripping with deliciousness! Peanut-glazed chicken over creamy coconut rice, a fresh mango-avocado salsa, and a drizzle of spicy chili peanut sauce! It’s literally heaven in a bowl & a regular in our house!
Ingredients
Thai Peanut-Glazed Chicken:
- 1 lb chicken cubed
- 1/4 cup peanut butter
- 2 tbsp coconut aminos (or gluten-free soy sauce)
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp Siracha
- 1 tbsp water
Coconut Rice:
- 2 cups basmati rice
- 1 can coconut milk
- 2 cups water
- 1/2 tsp sea salt
Chili Peanut Sauce:
- 2 tbsp peanut butter
- 1 tbsp coconut aminos (or gluten-free soy sauce)
- 1 tsp Siracha (adjust for taste)
- 1 tbsp lime juice
- 1 tbsp water (if needed to thin)
Mango-Avocado Salsa:
- 1 mango diced
- 1 avocado diced
- 1/2 red onion diced
- 1 tbsp lime juice
- 1/2 head of cilantro chopped
- salt & pepper to taste
Instructions
- Marinate the chicken: In a medium sized bowl, whisk together peanut butter, soy sauce, lime, juice, honey, & chili paste. Toss the chicken in sauce until well coated & marinate for at least 15 minutes.
- Cook the Coconut Rice: In a saucepan, combine rice, coconut milk, water, & salt. Stir well & bring to a boil. Reduce heat, cover, & simmer until rice is cooked according to rice directions.
- Make the Mango-Avocado Salsa: In a medium sized bowl, gently mix the diced mango, avocado, red onion, lime juice, cilantro, salt, & pepper. Set aside.
- Cook the chicken: In a skillet or wok over medium heat, cook the marinated chicken for about 5-7 minutes until golden brown & cooked through, stirring occasionally.
- Lastly, prepare the Chili Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, chili paste, lime juice, & water until smooth. Adjust the thickness by adding more water if needed. Adjust spice as well, if needed.
- Assemble the bowl: Starter with a base of coconut rice, layer on the Thai chicken, & top with mango-avocado salsa! Drizzle with the Chili Peanut Sauce & garnish with extra cilantro, if desired.
Notes
We like to double the salsa recipe to pile on our bowls! We also like to double the chili peanut sauce & pour in a squeeze bottle to drizzle on our bowls. Store the leftover sauce in the refrigerator for a couple weeks.
Store leftovers in a sealed container for up to a week.
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