Thai Peanut Chicken with Coconut Rice {GF + Paleo option}
It’s no surprise we like spicy food, and sweet and salty combos, and umami. So we’ve put them all into one dish, just for you dear friend. This is our very own Thai Peanut Chicken with Coconut Rice.
This dish holds a special place in our hearts. It was one of the first meals Garett ever made for me. After licking the plate clean, I knew he was a keeper. They say the way to a man’s heart is through his stomach, but it works both ways.
Thai Peanut Chicken actually began as something Garett’s dad made for their family growing up. He constantly developed things on a whim, based on dishes he’d had overseas. He was experimental , adventurous, and always had a blast in the kitchen. G took this inspiration and created his own spin on dad’s classic.
For those don’t know us personally, you must learn one important thing about Garett. He is a sauce man. Condiments are his favorite addition to any meal. He won’t eat any beef without steak sauce, or any vegetable without Hollandaise. I know, smart right? Well in this dish, the sauce is king once again.
Not only is the sauce the superstar, but the creamy coconut rice really puts it over the edge. You just can’t have one without the other. Or you could, but you’d be seriously missing out.
We’ve also included a Paleo version of the sauce. Because, duh, I need to enjoy this too. Peanuts are something I seriously missed (okay still do sometimes) but I was able to easily forget about this lovely little legume when I discovered all the incredible nut butter alternatives. Thank you sun butter, cashew butter and almond butter. Sun butter is used here because it has the best consistency, but you can sub another option as well.
Let’s not forget that this couple loves us some leftovers. Even with sauce man in the house, we manage to have some remaining the next day. You can certainly enjoy the leftovers as-is, or you can thin the sauce with some olive oil and extra coconut milk and turn it into a dressing. It’s a super Thai salad topping.
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Thai Peanut Chicken with Coconut Rice
Ingredients
Poached chicken
- 4-5 large boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon whole peppercorns
- 2 garlic cloves peeled (optional)
- 1 small yellow onion quartered (optional)
- Handful of fresh herbs on the stem optional
Sauce, conventional version
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 teaspoons grated fresh ginger
- 2/3 cup creamy unsalted peanut butter
- 1 1/2 cups full fat coconut milk
- 1/3 cup low sodium soy sauce
- 1/3 cup orange juice
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
- 2 tablespoons chili garlic paste Sriracha brand
Sauce, Paleo version
- 2 tablespoons coconut oil
- 3 garlic cloves
- 2 teaspoons grated fresh ginger
- 2/3 cup creamy unsalted sunflower seed butter
- 1 1/2 cups full fat coconut milk
- 1/3 cup coconut aminos
- 1 tablespoon honey optional
- 1/3 cup fresh orange juice
- 1 tablespoon sesame oil
- 1 teaspoon Red Boat fish sauce
- 2 tablespoons chili garlic paste Sriracha brand (optional)
Rice
- 3 cups water
- 2 cups raw jasmine rice
- 1/2 cup coconut cream
- 1/4 cup unsweetened flake coconut
- 3 green onions sliced thin
Toppings
- 1/4 cup roughly chopped cilantro
- 1/4 cup crushed peanuts optional
- 1 tablespoon sesame seeds
Instructions
Poached Chicken
- Set chicken in an even layer on the bottom of a large high-sided sauté pan. Top with salt, peppercorns, garlic, onion and herbs, if using. Fill the pan with water, so that the chicken is covered by 1-2 inches.
- Set the pan on your burner, turn to medium-high, and bring to a boil. One boiling, cover the pan and reduce heat to low. Let simmer 10 minutes then check temperature. Chicken is done when it registers 165 degrees, and is white throughout.
- Use tongs to move chicken to a cutting board and let cool. Once cooled cut into cubes or slices.
Sauce
- Heat olive oil in large sauté pan over medium-low heat. Add garlic and ginger and cook until softened, about 2 minutes, stirring frequently.
- Add all remaining ingredients and whisk to combine. Cook over medium until thickened, about 10 minutes, whisking frequently.
Rice
- Bring water to a boil in a medium sauce pan. Add rice, and stir to combine. Cover and cook about 15 minutes or until water is absorbed.
- Remove from heat and stir in coconut cream, flaked coconut, and green onions.
Assembly
- Preheat oven to 350. Place chicken in a medium-sized baking dish, cover with 1/2 the sauce, and place in oven. Bake for 20-30 minutes or until heated through.
- Sprinkle with sesame seeds, cilantro, and peanuts. Serve on top of rice with extra sauce on the side.
Notes
**The Thai sauce is super tasty and goes well with many other dishes, we encourage you make extra and experiment with other recipes.
