Dairy Free Chicken Recipes Asian For Potluck Gatherings

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced
• 1 cup snap peas
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
2. Add the chicken pieces to the skillet and cook until browned on all sides.
3. Stir in the red curry paste and cook for an additional minute.
4. Pour in the coconut milk and soy sauce. Bring to a simmer.
5. Add the bell pepper and snap peas. Cook for 10-15 minutes until the chicken is fully cooked and the vegetables are tender.
6. Garnish with fresh cilantro before serving.

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup honey
• 1/4 cup soy sauce (or tamari)
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame seeds
• 1 green onion, sliced

Instructions

1. In a bowl, whisk together honey, soy sauce, sesame oil, rice vinegar, and cornstarch until smooth.
2. In a large skillet, heat a little oil over medium heat and add the chicken pieces.
3. Cook the chicken until browned and cooked through, about 7-10 minutes.
4. Pour the honey mixture over the chicken and stir to coat evenly. Cook for another 5 minutes until the sauce thickens.
5. Sprinkle sesame seeds and sliced green onions on top before serving.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into strips
• 1/2 cup soy sauce (or tamari)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Skewers, soaked in water if wooden

Instructions

1. In a bowl, combine soy sauce, honey, rice vinegar, garlic, and ginger to create the marinade.
2. Add the chicken strips to the marinade and let sit for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated chicken onto skewers.
5. Grill the skewers for 5-7 minutes on each side, or until fully cooked.
6. Serve warm with extra teriyaki sauce for dipping.

Ingredients

• 2 cups shredded cooked chicken
• 4 cups mixed greens (spinach, arugula, romaine)
• 1 cup shredded carrots
• 1 red bell pepper, sliced
• 1/2 cup cucumber, sliced
• 1/4 cup chopped peanuts
• 1/4 cup soy sauce (or tamari)
• 2 tablespoons sesame oil
• 1 tablespoon lime juice
• 1 teaspoon sriracha (optional)

Instructions

1. In a large bowl, combine the mixed greens, shredded chicken, carrots, bell pepper, and cucumber.
2. In a separate bowl, whisk together soy sauce, sesame oil, lime juice, and sriracha to make the dressing.
3. Pour the dressing over the salad and toss to coat evenly.
4. Top with chopped peanuts before serving.

Ingredients

• 2 lbs chicken wings
• 1/4 cup soy sauce (or tamari)
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix soy sauce, honey, garlic, ginger, sesame oil, and apple cider vinegar.
3. Place the chicken wings in a large bowl and pour the marinade over them. Toss to coat evenly.
4. Arrange the wings on the prepared baking sheet and bake for 35-40 minutes, turning halfway through, until crispy and cooked through.
5. Serve hot with extra sauce for dipping.