Description

This Coconut Milk Chicken recipe is a flavorful dish featuring tender chicken breasts coated in a spiced flour mixture, then pan-seared to golden perfection and simmered in a luscious, tangy coconut milk-based sauce. Infused with ginger, garlic, and a blend of Asian-inspired sweet chili and soy flavors, it offers a perfect balance of savory, sweet, and slightly spicy notes. Ideal for a quick and satisfying weeknight meal, it pairs beautifully with steamed rice and fresh herbs for garnish.

Ingredients

Chicken and Coating

2 large chicken breasts
1/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon pepper

Cooking Fats

2 tablespoons butter
2 tablespoons olive oil

Vegetables and Aromatics

2 green onions, chopped (white and green parts separated)
2 teaspoons freshly grated ginger (or 3/4 teaspoon ground ginger)
4 garlic cloves, minced (or 1 teaspoon ground garlic)

Sauce Ingredients

1 (13.5 oz) can quality coconut milk
2 teaspoons cornstarch
1/4 cup Asian sweet chili sauce (such as 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 (more or less to taste)
1 teaspoon dried basil

Garnishes

Sliced Fresno or jalapeño peppers (to taste)
Chopped cilantro
Sliced green onions (green parts)

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Instructions

Prepare the sauce: In a bowl, whisk together the coconut milk, cornstarch, sweet chili sauce, honey, lime juice, soy sauce, Asian chili sauce, and dried basil until smooth. Set aside to let the flavors meld.
Slice and pound chicken: Slice each chicken breast horizontally through the middle to create 4 evenly sized fillets. Place them between plastic wrap and gently pound with a mallet or rolling pin to an even thickness for uniform cooking. Pat dry with paper towels.
Coat the chicken: In a shallow dish, combine the flour, salt, ground ginger, garlic powder, coriander, turmeric, and pepper. Dredge each chicken fillet in this seasoned flour mixture, shaking off any excess. Place the coated fillets on a dry surface while preparing to cook.
Cook the chicken: Heat the butter and olive oil in a large skillet over medium-high heat. When hot, add the chicken fillets and sear for 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and place on a plate. Do not clean the skillet.
Sauté aromatics: Lower the heat to medium. Add a drizzle of olive oil if the skillet is dry. Add the white parts of the chopped green onions and sauté for 1 minute. Then add the minced garlic and freshly grated ginger, cooking for an additional 30 seconds until fragrant.
Simmer the sauce: Reduce heat to low and pour the prepared coconut milk sauce into the skillet. Scrape the bottom of the pan to loosen browned bits, bringing the sauce to a gentle simmer. Cook for 1-2 minutes until the sauce thickens. Taste carefully and adjust sweetness with more honey or tanginess with more lime juice as desired.
Combine and serve: Return the cooked chicken to the skillet, coating it in the sauce and warming it through. Garnish with sliced Fresno or jalapeño peppers, chopped cilantro, basil, and the green parts of the green onions. Serve hot over steamed rice for a complete meal.

Notes

For a spicier kick, increase the amount of Asian chili sauce or fresh sliced peppers.
To keep the chicken extra moist, be careful not to overcook during the searing stage as it will finish cooking gently in the sauce.
You can substitute honey with maple syrup or agave nectar for a different sweetener option.
If fresh ginger or garlic is not available, the ground versions listed work well but fresh versions provide more vibrant flavor.
Serve with steamed jasmine or basmati rice to soak up the rich coconut sauce.
Leftovers keep well refrigerated for up to 3 days and taste delicious reheated.