Coconut Chicken
A creamy and easy coconut chicken recipe perfect for quick weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp cornstarch helps thicken the sauce
- 1 tbsp coconut oil adds richness and flavor
- salt & pepper to taste
- 1 can full-fat coconut milk (13.5 ounce can) provides creaminess
- 3 cloves garlic, minced enhances flavor
- 1 tbsp ginger, freshly grated adds warmth and spice
- 2 tbsp soy sauce offers umami depth
- 1 tbsp lime juice adds brightness and acidity
- 0.5 tsp turmeric for color and mild flavor
- 0.25 tsp red pepper flakes provides a gentle heat
- fresh cilantro for garnish adds freshness
Instructions
Preparation
- In a mixing bowl, combine the cubed chicken with cornstarch, salt, and pepper. Ensure each piece is evenly coated.
- Heat the coconut oil in a skillet over medium heat until it melts and shimmers.
Cooking
- Add the coated chicken to the skillet and cook until golden brown, about 5 to 6 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Pour in the coconut milk, soy sauce, lime juice, turmeric, and red pepper flakes. Stir gently to combine.
- Let the mixture simmer for a few minutes, allowing the flavors to blend and the sauce to thicken.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the coconut chicken warm and garnish with fresh cilantro.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. Can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 16gProtein: 36gFat: 34gSaturated Fat: 28gSodium: 600mgFiber: 2gSugar: 1g
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