This Asian braised chicken recipe is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Hidemi Walsh.
Special Diet Notes: Asian Braised Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, and peanut-free.
For gluten-free and dairy-free Asian braised chicken, use wheat-free tamari ini place of the soy sauce. It is a seamless swap.
Though it wouldn’t be the same “with almond milk” dish, for tree nut-free and dairy-free Asian braised chicken, So Delicious offers Coconut Milk Beverage that can be used in place of the AlmondMilk.
- 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 unsweetened almond milk
- 2 tablespoons minced scallions, green parts only
- Cooked jasmine rice, to serve
- Rinse chicken thighs under cold running water and pat to dry with paper towel. Cut each chicken thigh into bite size.
- In a large skillet, heat olive oil and cook garlic over medium heat until fragrant.
- Add chicken thighs and cook until brown.
- Stir in soy sauce, sugar, rice vinegar and bay leaf. Reduce heat to medium-low heat, cover and simmer for 10 minutes.
- Uncover, add almond milk to the skillet and simmer for another 5 minutes.
- Take the bay leaf out and stir in minced scallions.
- Serve with cooked jasmine rice.