Why Make This Recipe
Coconut Chicken is a delicious dish that combines the rich flavors of coconut milk with tender chicken. This recipe is simple to make and brings a tropical twist to your dinner table. If you love the taste of coconut and want an easy dish that the whole family will enjoy, this is the recipe for you. It’s perfect for a weeknight meal or a special occasion.
How to Make Coconut Chicken
Ingredients:
- 1 pound boneless skinless chicken breast
- Garlic salt to taste
- Black pepper to taste
- 1/4 cup all-purpose flour
- 2 Tablespoons olive oil
- 13.5-ounce can of unsweetened coconut milk
- 2 Tablespoons honey
- 2 Tablespoons sweet chili sauce
- 1/2 cup low sodium soy sauce
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
Directions:
- Trim any fat from the chicken breasts and butterfly them to make thinner breasts. Season with garlic salt and black pepper, then dredge in flour.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken and cook undisturbed for 3 minutes.
- While the chicken is cooking, combine all sauce ingredients in a bowl and blend with an immersion blender.
- Turn the chicken over and cook for an additional 2 minutes or until the internal temperature reaches 165°F.
- Remove chicken from the skillet, discard oil, and wipe out the pan.
- Return chicken to the skillet, pour the sauce over it, cover, and cook over medium-high heat until bubbling. Reduce heat and simmer for 10 minutes.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, reheating gently on the stovetop.
How to Serve Coconut Chicken
Serve Coconut Chicken with a side of rice or noodles to soak up the delicious sauce. Steamed vegetables or a fresh salad are great additions to complete the meal. You can also garnish with chopped cilantro or green onions for a pop of color and flavor.
How to Store Coconut Chicken
To store Coconut Chicken, let it cool completely. Place it in an airtight container in the refrigerator. It can stay fresh for up to 4 days. When you’re ready to eat it again, reheat gently on the stovetop over low heat until warmed through.
Tips to Make Coconut Chicken
- For extra flavor, marinate the chicken in coconut milk and spices for a few hours before cooking.
- Make sure not to overcrowd the skillet while cooking the chicken, as this can make it steam instead of sear.
- Adjust the sweetness of the sauce by adding more or less honey to suit your taste.
Variation
You can add vegetables like bell peppers, broccoli, or snap peas to the skillet when cooking the chicken. This will add color and nutrition to the dish. You might also try using shrimp or tofu for a different protein option.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to fully thaw it before cooking for even results.
2. What can I substitute for coconut milk?
You can use almond milk or chicken broth, but it will change the flavor and texture of the dish.
3. Is this dish spicy?
The dish has a mild level of spice from the sweet chili sauce. If you prefer it less spicy, you can reduce the amount of sweet chili sauce you use.
Coconut Chicken
Ingredients
Method
- Trim any fat from the chicken breasts and butterfly them to make thinner breasts. Season with garlic salt and black pepper, then dredge in flour.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken and cook undisturbed for 3 minutes.
- While the chicken is cooking, combine all sauce ingredients in a bowl and blend with an immersion blender.
- Turn the chicken over and cook for an additional 2 minutes or until the internal temperature reaches 165°F.
- Remove chicken from the skillet, discard oil, and wipe out the pan.
- Return chicken to the skillet, pour the sauce over it, cover, and cook over medium-high heat until bubbling. Reduce heat and simmer for 10 minutes.