Thai Coconut Chicken

With classic Thai flavors in a creamy coconut cream sauce, this Thai Coconut Chicken recipe is one our go-to’s for an easy and better-for-you dinner option.

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About Recipe
Thai Coconut Chicken

With classic Thai flavors in a creamy coconut cream sauce, this Thai Coconut Chicken recipe is one our go-to’s for an easy and better-for-you dinner option.

Ingredients :
  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup corn starch
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil , divided
  • 1 medium yellow onion , cut into eighths
  • 2 teaspoons garlic minced or grated
  • 1 teaspoon fresh ginger , minced or grated
  • 14 ounces light coconut milk
  • 2 cups fresh broccoli florets
  • 2-3 tablespoons chili garlic sauce , or Sriracha
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon fresh lime zest
  • 3 tablespoons fresh cilantro , leaves only, optional, more for garnish
  • 1 Fresh lime wedges
  • Lime Coconut Rice
Directions :

  1. Trim the chicken breasts and cut into uniform 1-inch cubes.

  2. In a shallow bowl, whisk together the cornstarch, salt and pepper. Dredge the chicken pieces in the mixture to coat.

  3. Over medium-high heat, heat the oil in large skillet. When hot, add chicken, tapping off excess cornstarch. Do not crowd the pan. Work in batches, if needed. Brown the chicken, approximately 5 minutes. Remove the chicken to a paper towel lined plate. Set aside. Repeat with the next batch if necessary.

  4. Add 1 tablespoon of the vegetable oil and then add the broccoli florets, sauteing until they just start to soften and the ends get brown. Remove to a plate and set aside.

  5. In same skillet (without cleaning it out or turning down heat), add the onions, garlic and ginger. If the pan is totally dry, add another 1-2 teaspoons of cooking oil. Saute for 2 minutes or until onions start to soften.

  6. Stir in the coconut milk, chili garlic sauce, sugar, lime juice and lime zest and cilantro, cooking for another 3 minutes.

  7. Return the cooked chicken and broccoli to the coconut sauce, tossing to coat. Cook over medium heat for an additional 2 minutes. Turn off the heat and allow to sit for 2-3 minutes before serving. The sauce will continue to thicken as the temperature decreases.

  8. Spoon rice into a serving bowl, top with the chicken, broccoli and sauce. Garnish with fresh cilantro, lime wedges and a sprinkle of flaky sea salt.

  9. If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.

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