About
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.
