Thai coconut chicken with rice
by: SophiaPosted on:

Thai Coconut Chicken

Home > Recipes > Meals > Thai Coconut Chicken

One night I was really craving a coconut curry but I didn’t have any curry powder or anything of the sorts so I looked online for some alternative recipes. That’s when I found this recipe. This chicken is packed with so much flavor, just in the chicken itself but also in the sauce you pour on top. Last time I made this recipe I made it for my mom and stepdad. They both loved it. Unfortunately, my mom has a weird thing with chicken and sometimes if the chicken is too thick she can’t eat it. That happened this time. She was really disappointed about not being able to finish it because she said, “I would just eat the sauce if I could” but the texture of the chicken was too much for her palette. My stepdad on the other hand doesn’t have a weird ick with chicken and loved every single bite. I do too.

The sauce is what makes this dish. And this dish has every single taste; sweet, salty, sour, bitter, and umami. It’s amazing and super easy to make. I highly recommend adding to your weeknight dinner rotations.

Ingredients

For chicken

  • 2 large chicken breasts
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 tsp each of ground ginger, garlic powder, ground coriander, turmeric powder, pepper

To cook

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 green onions, chopped white and green parts separated
  • 2 teaspoons of freshly grated ginger or 3/4 teaspoon ground
  • 4 garlic cloves, minced, or 1 teaspoon ground

Coconut sauce

  • 1 13.5 oz. can coconut milk
  • 2 teaspoons cornstarch
  • 1/4 cup Asian sweet chili sauce
  • 3-4 tablespoons honey (start with 3)
  • 1/4 cup lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Asian chili sauce more or less to taste
  • 1 teaspoon dried basil

Optional garnishes

  • Sliced fresno or jalapeño peppers
  • Chopped cilantro
  • Sliced green onion

Instructions

  1. Whisk the coconut sauce ingredients together, and set aside.
  2. Slice the chicken breasts in half, lengthwise, to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
  3. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
  4. Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don’t wipe out the skillet.
  5. Reduce heat to medium and add a drizzle of olive oil if needed. Add the white parts of green onions and cook for one minute. Add garlic and ginger and cook for 30 seconds.
  6. Reduce heat to low and stir in the sauce, scraping up any brown bits on the bottom of the pan. Bring to a simmer until sauce is thickened, 1-2 minutes. Carefully taste and adjust if desired, adding more honey for sweeter or lime juice for tangier.
  7. Add chicken and warm through. Garnish with cilantro and/or basil and green onions. Serve over rice.

Original recipe can be found here