Wheat and Gluten Free Thai Chicken and Spaghetti Squash Noodles

Wheat and Gluten Free Thai Chicken and Spaghetti Squash Noodles

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 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 🙂

Wheat and Gluten Free Thai Chicken and Spaghetti Squash Noodles

Ingredients

1 cup 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
4 skinless chicken breasts (halved)
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.

Mmmm – good !