Chicken Ala King- dairy- & soy-free

Jessica Dayon


My daughter is allergic to dairy and soy. I am always looking for new dinners to make that both she and my whole family will enjoy. I developed this dish just for her and but everyone loves it!

To make this quick to prepare after work, I chop the chicken, onion, and mushroom the night before and keep them in plastic bags in the refrigerator for the next day.

Also, note that this dish does not taste like coconut from the coconut milk. The coconut milk just helps to make it creamy.

pinch tips: How to Mince Garlic





10 Min


35 Min


3-4 Tbsp
canola oil
1 small
onion, chopped
salt and pepper
8 oz
cremini mushrooms, chopped
2-3 Tbsp
all-purpose flour
3/4 c
chicken broth, low salt
1/4 c
silk pure coconut milk- original flavor
1/2 tsp
garlic powder
boneless, skinless chicken breasts, chopped
3/4 c
frozen peas
white rice, cooking according to the package

Directions Step-By-Step

Heat the oil in a large saucepan. Add the onion and sprinkle with salt and pepper. Sauté until the onion starts to become translucent, about 3-5 minutes.
Add the sliced mushrooms and cook until they soften. Sprinkle the onions and mushrooms with the flour. Stir and until everything is coated.
Slowly add the chicken broth to the pan while whisking. Next add the coconut milk. Sprinkle the sauce with garlic powder and then stir to combine.
Add the chicken and the frozen peas and cook over medium heat until the chicken is cook through, about 15-20 minutes.
If at any point the sauce it too thick, add more chicken broth until it reached desired consistency.
Serve over white rice.

About this Recipe

Course/Dish: Chicken