Creamy Coconut Chicken

Ingredients

• 2 large chicken breasts (Sliced in half through the equator to create 4 fillets, then pounded to an even thickness and patted dry.)
• 0.25 cup flour (For dredging.)
• 1 tsp salt (For the chicken seasoning.)
• 0.5 tsp ground ginger (For the chicken seasoning.)
• 0.5 tsp garlic powder (For the chicken seasoning.)
• 0.5 tsp ground coriander (For the chicken seasoning.)
• 0.5 tsp turmeric powder (For the chicken seasoning.)
• 0.5 tsp ground pepper (For the chicken seasoning.)
• 2 tbsp butter (For cooking the chicken.)
• 2 tbsp olive oil (For cooking the chicken; add an additional drizzle later if needed.)
• 2 green onions (Chopped, with the white and green parts separated.)
• 2 tsp fresh ginger (Freshly grated; alternatively use ground ginger.)
• 4 garlic cloves (Minced; alternatively use ground garlic.)
• 13.5 oz coconut milk (Use a quality canned coconut milk.)
• 2 tsp cornstarch (For thickening the coconut sauce.)
• 0.25 cup Asian sweet chili sauce (Such as Mae Ploy or Thai sweet chili sauce; do not substitute with unsweetened Asian chili paste.)
• 3 tbsp honey (Start with 3 tablespoons and add more for a sweeter sauce.)
• 0.25 cup lime juice (Fresh is recommended, though bottled may be used.)
• 1 tbsp reduced-sodium soy sauce (Use reduced-sodium soy sauce to prevent the sauce from becoming too salty.)
• 1 tbsp Asian chili sauce (Adjust to taste.)
• 1 tsp dried basil (For the coconut sauce and/or garnish.)
• Fresno or jalapeño peppers (Sliced, for garnish.)
• cilantro (Chopped, for garnish.)
• green onions (Sliced green parts, for garnish.)

Steps

1. 1

   In a bowl, whisk together the coconut milk, cornstarch, Asian sweet chili sauce, honey, lime juice, reduced-sodium soy sauce, Asian chili sauce, and dried basil. Set the coconut sauce aside.

2. 2

   Slice each chicken breast in half horizontally through the equator to create four fillets. Place the fillets between sheets of plastic wrap and pound them to an even thickness. Pat the chicken dry with paper towels.

3. 3

   In a shallow dish, whisk together the flour, salt, ground ginger, garlic powder, ground coriander, turmeric, and pepper.

4. 4

   Dredge each chicken fillet in the seasoned flour, turning to coat all sides. Shake off the excess flour and transfer the coated chicken to a dry plate or work surface.

5. 5

   Heat the butter and olive oil together in a large, preferably 12-inch cast-iron skillet over medium-high heat. Wait until the butter has melted and the oil is hot but not smoking.

6. 6

   Add the chicken to the hot skillet in a single layer. Cook for 4–5 minutes, depending on thickness, until the underside is golden brown. Turn and cook until the second side is golden and the chicken is cooked through, reaching 165°F / 74°C internally.

7. 7

   Transfer the cooked chicken to a plate. Leave the browned bits and cooking fat in the skillet; do not wipe the skillet clean.

8. 8

   Reduce the heat to medium. If the skillet looks dry, add a small drizzle of olive oil.

9. 9

   Add the white parts of the chopped green onions to the skillet. Cook for about 1 minute, stirring, until softened.

10. 10

    Add the minced garlic and freshly grated ginger. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

11. 11

    Reduce the heat to low and pour in the prepared coconut sauce. Scrape the browned bits from the bottom of the skillet with a wooden spoon as you stir.

12. 12

    Bring the sauce to a gentle simmer and cook for 1–2 minutes, until the cornstarch thickens it slightly. Taste carefully and adjust the balance if needed, adding more honey for sweetness or more lime juice for tanginess.

13. 13

    Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and warm it through for 1–2 minutes.

14. 14

    Garnish with chopped cilantro and/or basil, the sliced green onion tops, and sliced Fresno or jalapeño peppers. Serve hot over rice.

Notes

A large cast-iron skillet is recommended because the browned bits from searing the chicken add depth to the sauce. The recipe can be made ahead or frozen according to the source. For a less hands-on variation, one commenter reported cooking the ingredients in an Instant Pot for 12 minutes with a 10-minute natural release, shredding the chicken, and serving it over rice; this is a variation rather than the tested skillet method.

Nutrition per serving

• main
• one-skillet
• chicken
• quick dinner
• 30-minute meal
• gluten-free adaptable
• dairy-containing
• spicy