Rich Coconut Milk Chicken (Print Version)
# Ingredients:
→ Main Ingredients for Chicken
01 -
2 big chicken breasts, sliced into 4 thinner pieces
02 -
1/4 cup plain flour
03 -
1 tsp salt
04 -
1/2 tsp each of turmeric, ground ginger, black pepper, garlic powder, and coriander
→ Cooking Staples
05 -
2 green onions, sliced (keep the green tips and white parts separate)
06 -
2 garlic cloves minced (or 1 tsp garlic powder)
07 -
1 1/2 tsp grated fresh ginger (or 3/4 tsp ground ginger)
08 -
2 tbsp olive oil
09 -
2 tbsp butter for browning
→ Creamy Coconut Sauce Essentials
10 -
1 can (13.5 oz) of rich, full-fat coconut milk
11 -
2 tsp of cornstarch
12 -
1/4 cup of your favorite sweet chili sauce (highly recommend Mae Ploy)
13 -
3 tbsp honey to start, adjust as needed
14 -
1 tbsp of low-sodium soy sauce
15 -
1/4 cup of lime juice, freshly squeezed
16 -
1 tsp dried basil
17 -
1 tbsp chili sauce for added spice (adjust heat level to your liking)
→ Optional Garnishes
18 -
Freshly chopped cilantro leaves
19 -
Thinly sliced Fresno or jalapeño peppers
20 -
Green onion tops for garnish
# Instructions:
01 -
In a bowl, combine everything listed under coconut sauce ingredients. Stir until smooth, then set it aside for later.
02 -
Slice those chicken breasts thinly, and then place them under plastic wrap. Gently pound with a meat mallet to even out the thickness. Pat them completely dry to ensure a juicy, golden finish during cooking.
03 -
Blend the flour and spices in a dish. Roll each chicken fillet in the mix and shake off any extra coating. Set the chicken aside for now.
04 -
Add olive oil and butter to a big skillet over medium-high heat. Cook the chicken fillets (4-5 minutes per side) until browned and cooked through. Move the cooked chicken to a plate but don’t get rid of the tasty bits in the pan!
05 -
Lower the heat to medium. Cook the white onion parts for about a minute, then stir in garlic and ginger. Let it all cook until fragrant, just about 30 seconds.
06 -
Pour in your premixed coconut milk sauce while the pan’s on low heat. Scrape up every flavorful bit stuck to the bottom of the pan. Simmer the sauce for a minute or two until it thickens nicely. Give it a quick taste test; add honey or lime juice as needed.
07 -
Return the chicken to your skillet, letting it soak in the sauce to reheat. Sprinkle fresh herbs and green onion tops over the dish. Serve it on warm rice for full enjoyment.
# Notes:
01 -
Go for full-fat coconut milk for an irresistible creamy sauce.
02 -
Prepare your sauce in advance—it keeps in the fridge for up to 5 days!
03 -
Leftovers last about 3-5 days refrigerated or can be frozen for 3 months.