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Coconut Chicken

A delicious dish that combines rich coconut milk with tender chicken, perfect for a weeknight meal or special occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 1 pound boneless skinless chicken breast Trim any fat and butterfly to make thinner.
  • Garlic salt To taste.
  • Black pepper To taste.
  • 1/4 cup all-purpose flour For dredging.
Cooking Ingredients
  • 2 Tablespoons olive oil For frying.
  • 13.5 ounces unsweetened coconut milk Gives the dish a rich flavor.
  • 2 Tablespoons honey Adjust for sweetness.
  • 2 Tablespoons sweet chili sauce Adds mild spice.
  • 1/2 cup low sodium soy sauce For flavor.
  • 1 Tablespoon minced garlic Enhances flavor.
  • 2 teaspoons minced ginger Adds zest.

Method
 

Preparation
  1. 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.
Cooking
  1. Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken and cook undisturbed for 3 minutes.
  2. While the chicken is cooking, combine all sauce ingredients in a bowl and blend with an immersion blender.
  3. Turn the chicken over and cook for an additional 2 minutes or until the internal temperature reaches 165°F.
  4. Remove chicken from the skillet, discard oil, and wipe out the pan.
  5. 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.

Notes

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, and adjust sweetness of the sauce by adding more or less honey.