If you’re craving a dish that’s bursting with rich, tropical flavors and a hint of spice, this Coconut Chicken Recipe is exactly what you need. Combining tender chicken breasts with the creamy goodness of coconut milk and a medley of aromatic spices, this recipe delivers a satisfying meal that’s both comforting and exotic. Whether you’re cooking for weeknight dinner or looking to impress guests, this dish balances sweet, tangy, and savory notes perfectly. Plus, it’s incredibly straightforward to prepare, making it ideal for cooks of all skill levels.

Top Reasons to Make Coconut Chicken Recipe

Flavor-packed: The blend of coconut milk, ginger, garlic, and spices creates a vibrant, layered taste experience.
Simple ingredients: Uses pantry staples combined with fresh aromatics you might already have on hand.
Quick to prepare: Ready in under 40 minutes, perfect for busy evenings or last-minute meals.
Versatile: Serve it over rice, noodles, or even roasted vegetables for a complete meal.
Balanced nutrition: Lean chicken breasts paired with wholesome spices and healthy fats from olive oil and coconut milk.
Customizable heat: Add sliced fresno or jalapeño peppers for a spicy kick or leave them out for milder flavor.

Gather These Ingredients

2 large chicken breasts
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon each: ground ginger, garlic powder, ground coriander, turmeric powder, black pepper
2 tablespoons butter
2 tablespoons olive oil
2 green onions, chopped (separate white and green parts)
2 teaspoons freshly grated ginger (or 1/2 teaspoon ground)
4 garlic cloves, minced (or 1 teaspoon ground garlic)
1 (13.5 oz.) can quality coconut milk
2 teaspoons cornstarch
1/4 cup Asian sweet chili sauce (like Mae Ploy)
3-4 tablespoons honey (start with 3)
1/4 cup lime juice
1 tablespoon reduced sodium soy sauce
1 tablespoon Asian chili sauce (adjust to taste)
1 teaspoon dried basil
Sliced fresno or jalapeño peppers (optional)
Chopped cilantro, for garnish
Sliced green onions, for garnish

Equipment & Tools

Large mixing bowl – for coating the chicken evenly with flour and spices
Large skillet or sauté pan – to cook the chicken and sauce
Whisk – for mixing cornstarch slurry into the sauce
Sharp knife and cutting board – for chopping green onions, garlic, ginger, and peppers
Measuring cups and spoons – to ensure precise ingredient amounts
Grater or microplane – for freshly grating ginger
Spatula or tongs – for turning chicken breasts while cooking

Make Coconut Chicken Recipe: A Simple Method

Step 1: Prepare the Chicken

Start by slicing your chicken breasts into even strips or bite-sized pieces. In a large mixing bowl, combine the flour, salt, ground ginger, garlic powder, coriander, turmeric powder, and black pepper. Toss the chicken pieces in this seasoned flour mixture until each piece is well-coated. This coating will create a lovely crust once cooked and help thicken the sauce later.

Step 2: Sauté the Chicken

Heat the butter and olive oil together in a large skillet over medium-high heat. Once the butter foams, add the white parts of the chopped green onions, freshly grated ginger, and minced garlic. Sauté for about 1-2 minutes until fragrant but not browned. Then, add the coated chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Create the Coconut Sauce

In the same skillet, pour in the coconut milk and stir to scrape up any browned bits left from cooking the chicken. In a small bowl, whisk together the cornstarch with a tablespoon of water to create a slurry. Add this slurry to the coconut milk and stir well. Next, mix in the Asian sweet chili sauce, honey, lime juice, soy sauce, Asian chili sauce, and dried basil. Simmer the sauce gently for 5-7 minutes, stirring occasionally, until it thickens slightly.

Step 4: Combine and Finish

Return the chicken pieces to the skillet, coating them in the luscious coconut sauce. Let everything cook together for another 2-3 minutes, allowing the flavors to meld beautifully. Taste and adjust seasoning if needed, adding more chili sauce for heat or honey for sweetness. Finally, toss in sliced fresno or jalapeño peppers if you want an extra pop of spice.

Step 5: Garnish and Serve

Transfer your Coconut Chicken Recipe to a serving dish and garnish generously with chopped cilantro and the green parts of the green onions. This dish pairs wonderfully with steamed jasmine rice or your favorite noodle base. For a lighter option, try serving it alongside sautéed greens or roasted vegetables.

Allergy-Friendly Swaps

Flour: Use gluten-free flour or cornstarch if avoiding gluten.
Dairy: Substitute butter with coconut oil or additional olive oil for a dairy-free version.
Soy sauce: Use coconut aminos as a soy-free alternative.
Honey: Swap honey with maple syrup or agave nectar for a vegan-friendly option.
Coconut milk: Use canned almond milk or cashew cream for a different creamy base, though the coconut flavor will be less pronounced.

Behind-the-Scenes Notes

Using freshly grated ginger and garlic adds a vibrant aroma and depth that ground spices can’t fully replicate.
Coating the chicken in seasoned flour not only adds texture but also helps thicken the sauce naturally.
Balancing the heat and sweetness is key—start with less chili sauce and honey, then adjust according to your palate.
This recipe adapts well to other proteins like shrimp or tofu if you want to mix things up.

Prep Ahead & Store

You can prepare the chicken and sauce components up to a day in advance. Store the cooked chicken and sauce separately in airtight containers in the refrigerator. Reheat gently on the stove, combining just before serving to maintain the best texture. Leftovers keep well for 2-3 days and even taste better the next day as the flavors meld.

Reader Q&A

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking. Just adjust the cooking time slightly to ensure they’re cooked through. For a delicious variation, you might also enjoy our Honey Garlic Chicken Thighs With Sesame Rice.

What can I serve with Coconut Chicken Recipe?

This dish pairs wonderfully with steamed jasmine rice, basmati rice, or even cauliflower rice for a low-carb option. You can also serve it with noodles or alongside sautéed greens and roasted vegetables for a well-rounded meal.

How spicy is this recipe? Can I adjust the heat?

The heat level is moderate and can be easily adjusted. If you prefer a milder dish, reduce or omit the Asian chili sauce and fresh peppers. Conversely, add more chili sauce or sliced jalapeños for a spicier kick. The balance between sweet chili sauce and honey helps temper the heat nicely.

Is the coconut milk necessary for the sauce?

Yes, coconut milk is key to achieving that creamy, tropical flavor that defines this dish. It also helps create a luscious sauce that balances the spices and sweetness beautifully. Using canned coconut milk provides the best richness and texture.

Keep Cooking

Try the Creamy Coconut Curry Chicken With Rice for another rich and comforting coconut-infused chicken dish.
Explore Honey Garlic Chicken Thighs With Sesame Rice for a sweet and savory chicken recipe with an Asian twist.
Experiment with homemade Asian sweet chili sauce to customize spice and sweetness exactly to your liking.
Master the art of cooking perfect jasmine rice to complement coconut-based dishes flawlessly.

Save & Share

If you loved this Coconut Chicken Recipe, don’t forget to bookmark it for easy access and share it with friends and family. It’s a perfect dish to bring a little sunshine to your dinner table any day of the week. Enjoy the vibrant flavors, the creamy sauce, and the simple joy of cooking something truly delicious!

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