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Spicy Coconut Chicken
Rate Spicy Coconut Chicken
Category: Main Dishes
Recipe Created By: Meg Falciani
2 chicken breasts
1 can coconut milk
1 Tbsp whole peppercorn
2-3+ shots Tabasco® sauce (to taste)
1 tsp kosher salt
2 Tbsp lime juice
5 cloves garlic, roughly chopped
2 Tbsp canola or other safe oil (for cooking)
Slice chicken into 1/4 inch slices
Pour coconut milk into a zip top bag. Crush peppercorns by placing in separate zip-top bag and whacking with back of a sturdy spoon. Add peppercorns, Tabasco, salt, juice, and garlic to bag. Shake to combine.
Add chicken, press out most of air, and seal bag. Shake to coat and put in fridge to marinate up to 4 hours.
Heat canola oil in a wok or large frying pan. Place a colander over a bowl or medium saucepan. Cut a corner off the plastic bag, and empty contents into strainer. Stir to remove excess marinade, and sautee chicken in hot pan. If chicken is cooked through before marinade has reached boil, remove and keep warm.
Bring marinade to full boil, and boil for at least 3 minutes. (Alternately, you can reserve about 1/3 cup of the marinade before you put chicken into bag.) If you have removed chicken, return it to wok. Add sauce, 2-3 Tbsp at a time to coat chicken. You just want chicken to be coated, not "swimming."
Serve this over Mock Satay Noodles
I used bottled lime juice; juice of one fresh lime would work as well.
Be sure any packaged ingredients (coconut milk, Tabasco sauce, bottled juice, etc) is safe for your allergy set.
Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy
, consult your physician to find out if you need to avoid coconut.
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Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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