This gluten free peanut chicken is so flavorful and can be served alongside many dishes. The peanut sauce so delicately coats every piece of chicken. Drizzled onto any companion dish, and instantly it turns any simple dish into an absolutely divine dish. I bet even the queen of England would rave over this peanut chicken recipe.
Many years ago, back when I was still able to eat wheat products and didn’t know that I had gluten intolerance, I got to try a pasta dish that was covered with creamy peanut chicken, and a creamy delicious peanut sauce.
For the life of me, I cannot remember the name of that dish, and since then, I’ve been trying to replicate this dish that I once tried. But instead, I came up with something that I believe is even more delicious and more versatile.
Preparing this dish is super simple and only takes a few minutes. Usually, when I make peanut chicken, I double the amount that is in this recipe. First, because it is super delicious and you’ll find yourself going for more. Second, because I love leftovers for lunch on the next day.
INGREDIENTS YOU’LL NEED
- Boneless, skinless Chicken breasts diced into 1-inch cubes
- Gluten free soy sauce or liquid aminos. This will act as the base flavor for the peanut chicken and it will provide all the salt needed.
- Brown sugar. We will not be adding a lot of brown sugar, but whatever little amount we are adding, will definitely enhance the flavor of this recipe, and it will give the sauce a glazy, glossy texture.
- Garlic cloves, crushed and minced. If you don’t love garlic, I am sorry. Garlic is not only a flavor enhancer, but it is full of nutritional values. If you want the best nutritional values out of the garlic, try adding it at the end of the cooking process to prevent overcooking it and loosing many of the benefits that it has to offer when consumed raw.
- I am not a biologist nor a doctor, so please consult your physician for any medical advice. With that out of the way, garlic is said to have antimicrobial, and anti inflammatory benefits. It is also said to combat sickness such as the common cold, lower cholesterol levels, detoxify the liver, reduce blood pressure, and many other benefits.
- Peanut flour, this is the secret ingredient to making this recipe the killer recipe that it is. It will give you a creamy sauce without the extra added fats and sugars that you would get from peanut butter. It will also give you a fresh flavor of peanut, something that seems missing in peanut butter. The peanut flour will also act as a thickening agent for the sauce.
- Water
- Milk (lactose free, almond milk, or coconut milk). You can use any milk of your choice. Milk also plays a big role in here in that it adds to the creamy, rich texture of this peanut chicken recipe
- Freshly Ground Black pepper. I always prefer fresh rather than the pre-ground stuff because once you crack the pepper, it releases its oils which give it that spicy, pungent flavor. When the pepper sits for a long period of time after it has been grounded, it begins to lose its flavor, and goes stale over time.
- Vegetable oil or any oil of your choice, but something that has a minimal flavor.
- Salt to taste .. You don’t necessarily need to add salt, but I like to put a little bit of salt on the chicken while it is being cooked to allow the salt to get absorbed into the chicken and give it a little bit of extra flavor.
HOW TO SERVE PEANUT CHICKEN
I love to serve this dish over some basil pesto pasta and cherry tomatoes.
Another way to serve it is over some jasmine rice or quinoa, and stir-fried vegetables in soy sauce, or with a side of broccoli or asparagus.
You can also serve it in a lettuce wrap along with some fresh vegetables and a sprinkle of cilantro.
Gluten Free Peanut Chicken Recipe
Equipment
- Measuring cups
- Measuring Spoons
- Cutting board
- Sharp knife
- Large skillet
- Wooden Spoon
Ingredients
- 4 boneless, skinless, chicken breasts diced into 1-inch cubes
- 2 tablespoons gluten-free soy sauce or liquid aminos
- 1 teaspoon brown sugar
- 2 garlic cloves crushed and minced
- 2 tablespoons peanut flour
- 2 tablespoons water
- 2 tablespoons milk lactose free, almond milk, or coconut milk
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons vegetable oil
- Salt to taste
Instructions
- Preheat a large skillet with 3 tablespoons vegetable oil on medium heat.
- Season chicken with a little bit of salt and ½ teaspoon pepper.
- Sautee chicken in the preheated skillet until chicken is no longer pink.
- Add in the minced garlic and sauté along with the chicken until the garlic is aromatic.
- Add in the peanut flour, and mix to coat the chicken with it.
- Add in the soy sauce, sugar, water, and milk. Mix until slightly thickened.
- Remove from heat and transfer onto a plate.
- Serve over rice or pasta along with some sautéed broccoli, green beans, asparagus, or stir-fried vegetables.
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