Coconut Chicken

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Creamy coconut chicken is an easy skillet dinner made with tender chicken simmered in a rich coconut milk sauce with garlic, ginger, jalapeño, and lime. Ready in about 30 minutes and perfect served over rice.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: asian

Servings: servings

Author: Krista Teigen

Ingredients

1½ lbs boneless skinless chicken breasts sliced thin
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
3 tbsp olive oil divided
½ onion chopped
2 jalapeño peppers chopped
2 cloves garlic minced
1 piece 1-inch ginger, grated
1½ tbsp brown sugar
1 can coconut milk (13.5 oz)
1 tbsp soy sauce
½ juice of lime

Toppings (optional)

chopped cilantro
chopped green onions
chopped peanuts or cashews
lime wedges

Instructions

Season the chicken with salt, garlic powder, onion powder, and paprika.
1½ lbs boneless skinless chicken breasts, 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika
Heat 1 tablespoon olive oil in a skillet over medium heat. Add in the chicken and cook for 3-4 minutes on each side until browned. Do this in batches if needed, adding in another tablespoon of olive oil. Set the chicken aside on a plate.
3 tbsp olive oil
Heat the remaining tablespoon of olive oil in the same skillet. Add in the onion and jalapeño peppers. Sprinkle with salt. Cook for 3-4 minutes until softened. Add in the garlic, ginger, and brown sugar and cook for another minute.
½ onion, 2 jalapeño peppers, 2 cloves garlic, 1 piece 1-inch ginger, grated, 1½ tbsp brown sugar
Stir in the coconut milk and soy sauce.
1 can coconut milk, 1 tbsp soy sauce
Add the chicken back to the pan. Bring to a simmer. Cover with the lid and cook for 15 minutes. Then, let it simmer for an additional 5 minutes uncovered.
Finish with a squeeze or two of lime juice.
½ juice of lime
Serve the chicken over rice and top with cilantro, green onions, peanuts, and lime wedges.
chopped cilantro, chopped green onions, chopped peanuts or cashews, lime wedges

Notes

Chicken thighs can be used instead of chicken breasts. Boneless, skinless thighs stay very tender and add a slightly richer flavor to the dish.
For a curry-style version, stir in 1–2 tablespoons red curry paste when adding the garlic and ginger to deepen the flavor.
Add vegetables if you like. A handful of fresh spinach or sliced bell peppers can be stirred in during the last few minutes of simmering.
Adjust the heat level. Add a pinch of red pepper flakes or extra jalapeño if you prefer a spicier sauce.

Nutrition