Recipe Background
There's something about chicken and coconut that just makes sense. The tropical creamy sweetness of coconut milk makes the perfect base for a sauce blanketing perfectly seasoned chicken; that's Coco Chicken in a nutshell. The sauce is luscious and loaded with Asian-inspired spices, adding another layer of joy to the already joyously juicy and savory poultry. Coco Chicken is faster than any takeout yet tastier than anything you could find on a menu. It just makes sense for your weeknight dinner!
There's something about chicken and coconut that just makes sense. The tropical creamy sweetness of coconut milk makes the perfect base for a sauce blanketing perfectly seasoned chicken; that's Coco Chicken in a nutshell. The sauce is luscious and loaded with Asian-inspired spices, adding another layer of joy to the already joyously juicy and savory poultry. Coco Chicken is faster than any takeout yet tastier than anything you could find on a menu. It just makes sense for your weeknight dinner!
Ingredients
For the coconut sauce:
- 1 (13.5-ounce) can coconut milk of good quality
- 2 teaspoons cornstarch
- 1/4 cup sweet chili sauce
- 3 tablespoons honey plus more to taste
- 1/4 cup lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon chili paste plus more to taste
- 1 teaspoon dried basil
For the chicken:
- 2 large chicken breasts boneless and skinless
- 1/4 cup flour
- 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 plus more as needed
- 2 green onions chopped, white and green parts separated
- 2 teaspoons ginger freshly grated
- 4 cloves garlic minced
Directions
- Whisk the coconut milk, the cornstarch, the sweet chili sauce, the honey, the lime juice, the soy sauce, the chili paste, and the dried basil together.
- Slice the chicken breasts in half through the equator to create 4 fillets.
- Cover the chicken fillets with plastic wrap and pound to an even thickness.
- Pat the chicken dry.
- Whisk the flour, the salt, the ground ginger, the garlic powder, the ground coriander, the turmeric powder, and the pepper together in a shallow dish.
- Dredge each chicken breast in the seasoning mixture, shaking off any excess.
- Melt the butter and the olive oil in a large skillet over medium-high heat.
- Once the oil and butter mixture is hot, add the chicken and cook, flipping once, until golden-brown and cooked through to 165 degrees F internally, about 4-5 minutes per side.
- Transfer the chicken to a plate.
- To the same pan, add a drizzle of olive oil as needed and reduce the heat to medium.
- Add the white parts of the green onions and cook for 1 minute.
- Add the grated ginger and the minced garlic and cook until fragrant, about 30 seconds.
- Reduce the heat to low and stir in the sauce mixture, scraping up any brown bits at the bottom of the pan with a wooden spoon.
- Bring the sauce to a simmer and cook until thickened, about 1-2 minutes.
- Taste the sauce for seasoning.
- Add the chicken and warm through.
- Garnish with the green parts of the green onions and serve.
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