How to Make Coconut Chicken
- cook TIME 25 mins
- prep TIME 15 mins
- total TIME 40 mins
Ingredients (16)
- 18 oz skinless boneless chicken breasts butterflied
- 1/2 cup coconut milk
- 1/2 cup milk
- 1 tbsp garlic minced
- 1/2 tbsp all-purpose flour
- 6 oz asparagus cut into segments
- 6 oz white mushroom sliced
- 2 tsp paprika divided
- 3/4 tsp salt divided
- 1/2 tsp garlic powder
- 2 tbsp olive oil divided
- 1/2 tsp ground black pepper
- 1/4 cup water
- 1/4 cup coriander finely chopped
- 1/2 tsp red pepper flakes
- 3 cups cooked medium-grain rice from 1 1/2 cups uncooked
INSTRUCTIONS
Prep:
Butterfly the chicken: Cut 18 oz skinless boneless chicken breasts in half—on the long side—with your knife, but leave the last 1/4 inch so the chicken is intact.
Cut the asparagus: Peel the woody ends of each shoot and cut them in half.
Slice the mushrooms: Slice off the stem of the mushrooms. Place them cut-side down on the cutting board and cut them into 1/4-inch slices.
Mince the garlic: Slice off the root of the cloves. Bash them with your knife and peel off the skin. Mince the garlic with a mincer or a knife.
Chop the coriander: Bunch the coriander together into a small mound, then finely chop them with your knife.
Cook the rice: Use a pot, rice cooker, Instant Pot, or microwave to cook rice.
Cook:
Season the chicken: Place the chicken on a plate, then add 1 tsp paprika, 1/4 tsp salt, and 1/2 tsp garlic powder. Rub the seasoning thoroughly on the chicken breasts.
Sear the chicken: Place a pan over medium heat until hot, then add 1 tbsp olive oil and the seasoned chicken. Sear both sides for a total of 7 minutes and remove the chicken from the pan.
Caramelize the garlic: Add 1 tbsp olive oil and 1 tbsp garlic to the same pan. Stir for 30 seconds to caramelize.
Stir-fry the vegetables: Turn down to low heat. Add 6 oz asparagus and 6 oz mushrooms. Stir-fry for 5 minutes.
Add the seasoning: Add 1/2 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1 tsp paprika. Mix for 30 seconds to combine.
Add the liquid: Pour in 1/2 cup of coconut milk and 1/2 cup of milk.
Add the chicken: Add the chicken back to the pan with 1/4 cup water. Bring it to a boil, then continue cooking over low heat for 7 minutes.
Garnish and serve: Sprinkle with 1/4 cup coriander and 1/2 tsp red pepper flakes. Serve the coconut chicken with 3 cups of cooked medium-grain rice. Divide the ingredients into 4 portions.
