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How to Make Coconut Chicken

Today's coconut chicken recipe gives you a simple and convenient chicken dish with a flavorful coconut milk sauce and fresh vegetables.
  • cook TIME 25 mins
  • prep TIME 15 mins
  • total TIME 40 mins
Course: Main CourseCuisine: Global
Servings: 4 servings
Calories: 499 kcal
Author: Tuyet Pham, Luna Regina

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
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 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:

1

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.

2

Cut the asparagus: Peel the woody ends of each shoot and cut them in half.

3

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.

4

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.

5

Chop the coriander: Bunch the coriander together into a small mound, then finely chop them with your knife.

6

Cook the rice: Use a pot, rice cooker, Instant Pot, or microwave to cook rice.

Cook:

1

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.

2

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.

3

Caramelize the garlic: Add 1 tbsp olive oil and 1 tbsp garlic to the same pan. Stir for 30 seconds to caramelize.

4

Stir-fry the vegetables: Turn down to low heat. Add 6 oz asparagus and 6 oz mushrooms. Stir-fry for 5 minutes.

5

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.

6

Add the liquid: Pour in 1/2 cup of coconut milk and 1/2 cup of milk.

7

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.

8

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.

Nutrition

Serving: 1 serving | Calories: 499kcal | Fat 18.1g | Saturated Fat 7.8g | Polyunsaturated Fat 2g | Monounsaturated Fat 6g | Cholesterol 97mg | Sodium 515mg | Potassium 845mg | Carbohydrate 48g | Fiber 2g | Sugar 3g | Protein 36g | Vitamin A 1064IU | Vitamin C 5mg | Calcium 74mg | Iron 4mg