Tuesday, August 21, 2012

Gluten Free Peanut Sauce with Chicken and Broccoli

After last night's barbecue fiasco, I felt the need to redeem myself, i.e not burning dinner.  So, I set out to make a dish with one of our favorite things: peanut sauce.  We have been eating fresh rolls and gluten free peanut sauce from Chaba Thai in NE Portland at least twice per week.  I thought I could make the peanut sauce healthier (and cheaper) at home.  I found a great recipe on the blog Cooking with Amy and I just made some revisions to make it gluten free and fit to our taste. To make this recipe, you will need:

  • 1/2 cup creamy peanut butter
  • 6 tablespoons gluten free soy sauce
  • 1/2 cup coconut milk
  • 1 small lime, squeezed
  • 3 tablespoons brown sugar
  • 1 teaspoon chile sauce
  • 1 teaspoon ginger
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup water
  • 2 lbs chicken breasts, sliced in to thin strips
  • 1 head of broccoli, chopped
  • 2 tablespoons olive oil
  • White or brown rice, cooked
Start by marinating the chicken in 4 tablespoons of the soy sauce.  You can also marinate the chicken in curry and it goes well with the peanut sauce; I just don't tolerate curry well.  Cover the chicken and refrigerate for at least one hour.  Then, start making the peanut sauce.  In a medium sized saucepan, whisk together the peanut butter, remaining soy sauce, coconut milk, lime juice, brown sugar, chile sauce, ginger, and red pepper flakes.  Then, add the water and mix until you have a liquid substance.  Transfer the saucepan to a burner set at medium-heat.  Heat the sauce until it is think and bubbling, stirring occasionally, then set aside:

Pour 1 tablespoon of olive oil to a frying pan over medium heat.  Add the chicken to the oiled pan and cook until all of the pink is almost gone.  When the chicken is almost done, add another tablespoon of olive oil to the pan and then add the broccoli.  Cook for another 2-3 minutes until the chicken and broccoli are completely done.  Then add the peanut sauce.  Stir until all of the chicken a broccoli are covered and remove from the heat.

Serve over rice soon after it is finished.  This dish also makes for great leftovers!:
I think this recipe will go on Allergy Free Wednesday and Gluten Free Fridays!  Any family favorite recipes?  Share in the comments section!


  1. We are totally on the same page, I made stir fry last night LOL Pizza, then stir fry. What are you making tonight? Just kidding, I'll stop by tomorrow to find out :) This looks amazing! I could make this with tofu. I'd have to use our sunbutter for a PB sub, we have a Peanut allergy in the house! Looks amazing! Cindy from vegetarianmamma.com

    1. That is funny! Nothing too creative tonight. If it's just a peanut allergy, I have tried it with cashew butter and it tastes amazing! Just use a little less of the cashew butter or it will be a little rich:)

  2. This looks delicious! I love peanut sauces. I can't wait to try.

    1. Thank you! Let me know what you think!

  3. I think that the magazine is a wonderful idea – I would like to see families cook at least one meal a week together – might help alot of problems Techlazy.com Crazyask.com Howmate.com

  4. This looks like the perfect dinner meal! It’ll be on the table tonight and I bet the kids will love it too. Thanks for the recipe!UpdateLand