Thai Chicken Recipe – Wheat and Gluten Free

30 Minute Meal – Thai Chicken and Spaghetti Squash

Thai Chicken Recipe – Wheat and Gluten Free. Have a taste for something with a bit of a kick? Then here’s a dish that’s got what you’re looking for. It’s full of your favorite Thai flavors and … it’s quick and easy to make (30 minutes tops to prep and cook on your stove top). And it’s also Wheat and Gluten Free.

And I know that Thai/Asian foods are usually served over white rice, but to keep with the wheat and gluten free theme, this dish can be served with either faux rice (cauliflower), shirataki noodles, or my favorite – spaghetti squash. Enjoy 

“If there is anything we are serious about, it is neither religion nor learning, but food” ~ Lin Yutang

Thai Chicken Recipe – Wheat and Gluten Free
thank you wheatandglutenfreerecipes

Ingredients
4 skinless Chicken Breasts (halved)
1 c light Coconut milk
2 tbls minced peeled fresh Ginger
1 tbls Paprika
1 tbls Soy sauce
1 tbls Asian fish sauce
2 minced Garlic cloves
1/4 tsp red Pepper Flakes
2 tbls Basil or Cilantro
1 tsp Asian sesame oil
1 tbls Brown Sugar
1/2 tsp salt

Directions
In the sesame oil, brown chicken for 3 minutes on each side. Set aside.

In medium pot bring coconut milk, ginger, paprika, soy sauce, fish sauce, garlic, and pepper flakes to a boil. Cook – stirring occasionally over medium-high heat until flavors are blended and mixture thickens slightly, about 8 minutes.

And the heated milk sauce to the chicken, reduce heat to medium low and simmer, covered, until almost cooked through, about 10 minutes. And basil, sugar and salt, return to boil. Reduce heat and simmer, uncovered, stirring occasionally, about 2 minutes.

And there you have it – Thai Chicken – Wheat and Gluten Free. Serve over shirataki noodles, cauliflower rice, or a bed of spaghetti squash …. mmmm – good ! And all done in under 30 minutes.