Asian Braised Chicken with Almond Milk
Prep time
Cook time
Total time
This recipe was submitted by Hidemi Walsh, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Serves: 2 servings
  • 2 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 tablespoons soy sauce (see note above for gluten-free)
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 bay leaf
  • ½ cup So Delicious Dairy Free Unsweetened Almond Plus AlmondMilk
  • 2 tablespoons minced scallions, green parts only
  • Cooked jasmine rice, to serve
  1. Rinse chicken thighs under cold running water and pat to dry with paper towel. Cut each chicken thigh into bite size.
  2. In a large skillet, heat olive oil and cook garlic over medium heat until fragrant.
  3. Add chicken thighs and cook until brown.
  4. Stir in soy sauce, sugar, rice vinegar and bay leaf. Reduce heat to medium-low heat, cover and simmer for 10 minutes.
  5. Uncover, add almond milk to the skillet and simmer for another 5 minutes.
  6. Take the bay leaf out and stir in minced scallions.
  7. Serve with cooked jasmine rice.
Recipe by Go Dairy Free at