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Homemade Coconut Chicken Recipe photo

Coconut Chicken Recipe

This Coconut Chicken is a tropical delight! Tender chicken in a creamy coconut sauce, infused with aromatic spices and a hint of sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 large chicken breasts sliced into bite-sized pieces
  • 1/4 cup flour for coating
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 green onions chopped, white and green parts separated
  • 2 teaspoons freshly grated ginger or 1 teaspoon ground
  • 4 cloves garlic minced or 1 teaspoon ground
  • 1 can quality coconut milk (13.5 oz.)
  • 2 teaspoons cornstarch to thicken the sauce
  • 1/4 cup Asian sweet chili sauce (like Mae Ploy)
  • 3-4 tablespoons honey (start with 3)
  • 1/4 cup lime juice
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon Asian chili sauce (more or less to taste)
  • 1 teaspoon dried basil
  • Sliced Fresno or jalapeño peppers for garnish
  • Chopped cilantro for garnish
  • Sliced green onions for garnish

Equipment

  • Large Skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Whisk
  • Serving Platters

Method
 

Instructions
  1. Step 1: Prepare the Chicken - Slice the chicken breasts into bite-sized pieces. In a shallow dish, combine the flour, salt, and spices. Coat the chicken pieces in the flour mixture, shaking off any excess.
  2. Step 2: Sauté the Chicken - In a large skillet, heat the butter and olive oil over medium-high heat. Add the coated chicken pieces in a single layer. Cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Step 3: Make the Sauce - In the same skillet, add the chopped white parts of the green onions, freshly grated ginger, and minced garlic. Sauté for about 1 minute until fragrant. Pour in the coconut milk, stirring to combine.
  4. Step 4: Thicken the Sauce - In a small bowl, mix cornstarch with a tablespoon of water until smooth. Stir this mixture into the coconut milk sauce. Allow it to simmer for 2-3 minutes until the sauce thickens.
  5. Step 5: Flavor the Sauce - Add the Asian sweet chili sauce, honey, lime juice, reduced sodium soy sauce, and Asian chili sauce to the skillet. Stir well to combine all the flavors. Taste and adjust the sweetness or heat according to your preference.
  6. Step 6: Combine Chicken and Sauce - Return the cooked chicken to the skillet, stirring to coat it in the sauce. Let it simmer for an additional 2-3 minutes to heat through and absorb the flavors.
  7. Step 7: Garnish and Serve - Garnish with chopped cilantro, sliced Fresno or jalapeño peppers, and the green parts of the green onions. Serve immediately over rice or with your choice of sides.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm on the stovetop over low heat, adding a splash of coconut milk if needed.
  • For longer storage, freeze for up to 2 months.