Coconut Chicken

Servings: servings

Calories: 481cal

Trim any fat from the breasts and butterfly them, separating the two sides to make two thinner breasts.
1 pound boneless skinless chicken breast
Season chicken with garlic salt and black pepper. Dredge in flour.
garlic salt, black pepper, 1/4 cup all purpose flour
Heat olive oil in skillet over medium-high heat until shimmering.
2 Tablespoons olive oil
Add chicken breasts to the hot oil and allow to cook, undisturbed, for 3 minutes.
Meanwhile, while chicken is cooking, make the sauce. Combine all sauce ingredients in a large bowl and blend with an immersion blender.
13.5 ounce can of coconut milk, 2 Tablespoons honey, 2 Tablespoons sweet chili sauce, 1/2 cup low sodium soy sauce, 1 Tablespoon minced garlic, 2 teaspoons minced ginger
Turn chicken breasts over and cook an additional 2 minutes, or until internal temperature reaches 165 F.
Remove chicken from skillet, discard oil, and wipe out the pan.
Return chicken to the skillet and pour sauce over chicken. Cover and cook over medium-high heat until sauce begins to bubble. Reduce heat and simmer for 10 minutes.

4 from 1 vote

You'll want unsweetened coconut milk for this recipe.
We usually buy 2 large chicken breasts and cut them in half to make 4. This option is more economical than buying smaller, already trimmed chicken. However, purchasing smaller breasts will make the preparation of this dish quicker.
This recipe makes extra sauce. It makes a wonderful gravy for rice or potatoes on the side. We like to freeze any leftover sauce and use it for another dish.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time15

Total Time35