Thai-Style Chicken Breast with “Peanut” Sauce Marinade, Cucumber Salad + Coconut Rice

Gluten-Free, Dairy-Free, Refined Sugar-Free

This Thai-Style Chicken Breast with “Peanut” Sauce Marinade, Cucumber Salad, and Coconut Rice is the perfect weeknight meal that combines simplicity with bold, authentic flavors. The dish features tender chicken breasts marinated in a creamy, aromatic sauce made from almond butter (or peanut butter), coconut milk, and lime juice, which not only provides a rich, creamy texture but also healthy fats, essential for heart health. The cucumber salad adds a refreshing and crunchy contrast to the dish with its balance of rice vinegar, sesame oil, and fish sauce, providing probiotics and digestive benefits. Paired with the fragrant, fluffy coconut rice, this meal is an ideal source of clean energy, offering healthy fats, protein, and fiber. The combination of ginger, garlic, and spices like cayenne pepper adds anti-inflammatory properties, while coconut aminos replaces soy sauce to ensure it’s soy-free, making it ideal for those avoiding soy or gluten. This meal is not only a flavour-packed comfort dish but also a nourishing, nutrient-dense choice that’s gluten-free, dairy-free, and refined sugar-free.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

For the "Peanut" Sauce:

1/3 cup creamy almond butter (or peanut butter)

1 teaspoon sesame oil

2/3 cup full-fat coconut milk, stirred well

1 tablespoon fresh lime juice (approximately 2 limes' worth)

1/4 cup coconut aminos

1/2 teaspoon ground ginger

2 cloves garlic, minced

1 tablespoon fish sauce (or 1/2 teaspoon salt; see Notes)

1 pinch cayenne pepper or crushed red pepper flakes

For the Cucumber Salad:

1 medium cucumber, sliced down the middle, then cut into 1/2" half-moon shapes

1/4-1/2 of one jalapeño pepper or chili pepper of choice, sliced thin (optional)

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 tablespoons coconut aminos

1 tablespoon fish sauce (or 1/2 teaspoon salt; see Notes)

1 pinch crushed red pepper flakes

For the Coconut Rice:

2 cups jasmine rice

2 cups water

1 can full-fat coconut milk

1/2 teaspoon salt

Method

For the "Peanut" Sauce:
In a medium bowl, combine the almond butter, sesame oil, coconut milk, lime juice, coconut aminos, ground ginger, minced garlic, fish sauce (or salt), and cayenne pepper or crushed red pepper flakes. Stir well until smooth and well combined.

For the Chicken Breasts:
Place the chicken breasts in a large zip-top bag or shallow dish. Pour half of the "peanut" sauce over the chicken breasts, ensuring they are well-coated. Marinate in the refrigerator for at least 30 minutes to 1 hour.
Preheat the air fryer to 400°F (200°C).
Remove the chicken from the marinade, letting the excess drip off. Place the chicken breasts in the air fryer basket.
Air fry for 18-22 minutes, flipping halfway through cooking, until the internal temperature reaches 165°F (74°C) and the chicken is crispy.
During the last 5 minutes of cooking, drizzle the chicken with some of the remaining "peanut" sauce to help it get crispy and caramelized.

For the Cucumber Salad:
In a large bowl, combine the sliced cucumber and jalapeño (if using).
In a small bowl, whisk together the rice vinegar, sesame oil, coconut aminos, fish sauce (or salt), and crushed red pepper flakes.
Pour the dressing over the cucumber and jalapeño slices. Toss to coat evenly. Let the salad marinate in the refrigerator for at least 15 minutes before serving.

For the Coconut Rice:
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt.
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Serving:
Place a serving of coconut rice on each plate.
Top with a crispy, peanut sauce-marinated chicken breast.
Drizzle any remaining "peanut" sauce over the chicken.
Serve with a side of cucumber salad.

Nutrition (Per Serving, 4 servings):

Calories: 510 kcal

Carbohydrates: 28g

Protein: 36g

Fat: 31g

Saturated Fat: 11g

Fiber: 3g

Sugar: 6g

Sodium: 850mg