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Coco Chicken

30-MinutesChickenDinnerHeartyHotQuickSavoryStove-Top
Time :30 minutes
Yield :4 servings
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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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