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
Step 1 –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.
Step 2 –Slice the chicken breasts in half through the equator to create 4 fillets.
Step 3 –Cover the chicken fillets with plastic wrap and pound to an even thickness.
Step 4 –Pat the chicken dry.
Step 5 –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.
Step 6 –Dredge each chicken breast in the seasoning mixture, shaking off any excess.
Step 7 –Melt the butter and the olive oil in a large skillet over medium-high heat.
Step 8 –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.
Step 9 –Transfer the chicken to a plate.
Step 10 –To the same pan, add a drizzle of olive oil as needed and reduce the heat to medium.
Step 11 –Add the white parts of the green onions and cook for 1 minute.
Step 12 –Add the grated ginger and the minced garlic and cook until fragrant, about 30 seconds.
Step 13 –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.
Step 14 –Bring the sauce to a simmer and cook until thickened, about 1-2 minutes.
Step 15 –Taste the sauce for seasoning.
Step 16 –Add the chicken and warm through.
Step 17 –Garnish with the green parts of the green onions and serve.
