Coconut Milk Chicken (Print Version)
# Ingredients:
→ Chicken Components
01 -
Two large chicken breasts, sliced horizontally into 4 thinner pieces
02 -
1/4 cup plain flour
03 -
1 tsp of salt
04 -
1/2 tsp each of these: powdered garlic, ground ginger, turmeric, coriander, black pepper
→ Cooking Essentials
05 -
2 tbsp olive oil
06 -
2 tbsp butter for that golden, crispy finish
07 -
2 tsp of grated fresh ginger or replace with 3/4 tsp dried
08 -
4 minced garlic cloves or swap with 1 tsp powdered garlic
09 -
Two green onions, finely chopped (separate the green tops from white parts)
→ Lush Coconut Sauce
10 -
1 can (13.5 oz) thick, full-fat coconut milk
11 -
Two teaspoons cornstarch
12 -
1/4 cup Asian sweet chili sauce (Mae Ploy works great!)
13 -
Honey, between 3 and 4 tablespoons, adjust the sweetness
14 -
1/4 cup of lime juice, freshly squeezed
15 -
1 tbsp reduced-sodium soy sauce
16 -
1 tbsp chili sauce (add more or less based on your spice tolerance)
17 -
1 tsp dried basil
→ Garnishes
18 -
Some fresh cilantro sprigs
19 -
Thin slices of jalapeños or fresno peppers for spice lovers
20 -
Finely sliced tops of green onions
# Instructions:
01 -
Stir the coconut sauce ingredients thoroughly in a bowl till combined. Set this aside—you’ll need it later.
02 -
Slice the chicken breasts lengthwise so you have 4 pieces. Cover them with plastic wrap and lightly pound to even out their thickness. Pat dry to get them ready to cook flawlessly.
03 -
Blend the flour and all the spices in a shallow dish. Coat each piece of chicken in the mixture, shake off any extra, and set them aside.
04 -
Heat oil and butter in a big skillet over medium-high heat. Add those chicken pieces when the pan’s hot, cooking for about 4–5 minutes per side until golden and cooked through. Take the chicken out, leaving all those tasty pan drippings behind.
05 -
Drop the heat to medium and toss the white bits of the green onions into the skillet. Give them a minute to soften. Add the ginger and garlic until the aroma fills your kitchen—about 30 seconds.
06 -
With the burner on low, pour in the coconut sauce while scraping the browned bits off the pan bottom. Let it simmer and thicken for 1–2 minutes. Taste it and adjust with lime or honey if needed.
07 -
Place the chicken back in the pan, letting it warm up in all that creamy sauce. Garnish with fresh herbs and green onions, then serve on steamed rice. Watch everyone dig in!
# Notes:
01 -
For creamier results, pick a good-quality full-fat coconut milk
02 -
This sauce can be prepped ahead of time—up to 5 days—and whisked before use
03 -
Store leftovers for 3–5 days in the fridge or freeze for up to 3 months