Make this healthy and simple Dairy Free Thai Coconut Chicken for weeknight dinners! It's gluten free and can be served over rice or cauliflower rice for paleo
1Tablespoonscorn starchoptional; you can use brown rice flour, arrowroot flour, tapioca flour, etc *
¼cupchopped cilantro
Instructions
Heat the sesame oil and coconut oil a large skillet. Meanwhile, chop the carrots, zucchini, red pepper, and onion. Saute over medium heat until the vegetables start to get tender.
Cut the chicken into bite sized pieces and add to the skillet and cook until the chicken is cooked through and the vegetables are tender (not mushy).
While the chicken is cooking, in a mixing bowl, combine the chicken stock, coconut milk, lime juice, garlic, fish sauce, ginger, pepper, mustard, red pepper flakes, and (if using) brown rice flour. Pour the sauce mixture into the skillet with the chicken and veggies. Heat through and cook until the sauce thickens, about 5 minutes or so.
Stir in the chopped cilantro and serve over spaghetti squash "noodles". Enjoy!
Notes
If you are grain free or don't want to use a thickener, use arrowroot or skip the thickener and use less chicken stock to make it as thick or as thin as you like.