Creamy Coconut Milk Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, halved lengthwise to make 4 fillets
02 -
¼ cup all-purpose flour
03 -
1 teaspoon salt
04 -
½ teaspoon each: ground ginger, garlic powder, ground coriander, turmeric, and black pepper
→ For Cooking
05 -
2 tablespoons butter - for that perfect golden crust
06 -
2 tablespoons olive oil
07 -
2 green onions, white and green parts chopped separately
08 -
2 teaspoons fresh grated ginger (or ¾ teaspoon ground)
09 -
4 garlic cloves, minced (or 1 teaspoon ground)
→ For the Creamy Coconut Sauce
10 -
1 can (13.5 oz) full-fat coconut milk - splurge on the good stuff!
11 -
2 teaspoons cornstarch
12 -
¼ cup Asian sweet chili sauce (Mae Ploy recommended)
13 -
3-4 tablespoons honey, start with less and adjust to taste
14 -
¼ cup fresh lime juice
15 -
1 tablespoon reduced sodium soy sauce
16 -
1 tablespoon Asian chili sauce, adjust to your heat preference
17 -
1 teaspoon dried basil
→ Fresh Toppings
18 -
Sliced fresno or jalapeño peppers for heat lovers
19 -
Fresh cilantro leaves
20 -
Sliced green onion tops
# Instructions:
01 -
Mix all your coconut sauce ingredients in a bowl until smooth. Set this flavor bomb aside for now.
02 -
Cut those chicken breasts in half lengthwise to make four thinner pieces. Cover with plastic wrap and give them a gentle pounding to even thickness. Pat them dry - this helps get that beautiful golden crust!
03 -
Mix the flour with all those wonderful spices in a shallow dish. Dredge each piece of chicken in this seasoned flour, shake off the excess, and set aside.
04 -
Heat up your butter and oil in a large skillet over medium-high heat. Once it's nice and hot, add your chicken and let it cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate but keep all those tasty bits in the pan!
05 -
Lower the heat to medium and toss in those white parts of your green onions for a minute. Add your garlic and ginger and let them get fragrant - about 30 seconds.
06 -
Turn the heat to low and pour in your coconut sauce mixture. Scrape up all those flavorful browned bits from the bottom of the pan. Let it simmer until it thickens up nicely, about 1-2 minutes. Give it a careful taste and adjust with more honey or lime juice if needed.
07 -
Nestle the chicken back in the pan to warm through in that gorgeous sauce. Sprinkle with fresh herbs and green onion tops. Serve over a bed of steamy rice and prepare for the compliments!
# Notes:
01 -
For the best results, use full-fat coconut milk - it makes the sauce extra creamy and rich
02 -
The sauce can be made up to 5 days ahead - just give it a good whisk before using
03 -
Leftovers keep well in the fridge for 3-5 days or freeze for up to 3 months