Please use low sodium soy sauce so your sauce isn’t too salty. I will freeze lime juice in cubes so I always have some on hand. Lime juice: you may use fresh or bottled lime juice but go fresh if you can.You may need more or less depending on your personal preferences and how spicy you choose to make the sauce. Honey: adds sweetness to balance the lime juice.Chicken: you can use either two large boneless skinless chicken breasts sliced through the equator to make four chicken fillets, 4 store bought chicken fillets or 4-6 boneless, skinless chicken thighs.Coconut milk: you will need one can unsweetened coconut milk (all coconut milk is unsweetened unless it says otherwise □.If you don’t have them stocked yet, they are easy to find at your local grocery store. Like I mentioned earlier, these coconut chicken recipe ingredients are pantry friendly if you do much Asian cooking at all. Looking for more 30-minute skillet dinners with coconut milk? It’s the perfect, satisfying balance that your whole family will love – and it only took you 30 minutes! I like to serve the coconut chicken with fresh stir-fried veggies on the side to compliment the creamy sauce along with textural rice and sweet and tangy pineapple. And again, so easy! Whisk the ingredients together and simmer for a minute or two to thicken. Lusciously creamy, wonderfully fragrant, and 100% hypnotic exploding with layers of multi-dimensional sweet and tangy notes. If you’ve never added butter to your pan frying, you will never go back! The enveloping, golden crust is deeply flavorful and the chicken stays delightfully moist (sorry, the M word had to be used). To elevate the coconut chicken further, it is lightly pan fried in a mixture of both butter and olive oil just like I do in my Chicken Parmesan recipe and Chicken Piccata. These chicken cutlets aren’t just dredged in plain flour or flour, salt and pepper, but the handful of complex-tasting seasonings elevate the chicken to stand-alone worthy and then absolutely hypnotic when bathed in the coconut milk sauce. How easy is that? But more importantly, how delicious!įirst, the chicken. Simmer for just a minute or so to thicken and dinner is served. Next, white green onions, garlic and ginger are sautéed in the golden drippings and then the coconut sauce is added made of coconut milk, Asian sweet chili sauce, honey, lime, soy sauce and chili sauce. To make coconut chicken, thinly sliced chicken breasts are dusted in flour, ground ginger, garlic powder, ground coriander, turmeric powder, etc. I’ve even included powder substitutes for the garlic and ginger so you can literally make this recipe any time. In fact, I made this coconut chicken recipe last week when my fridge was running low on everything but these pantry friendly ingredients. This coconut milk chicken may look impressive, sound exotic and taste sensational, but is uber simple to make with ingredients you probably have on hand right now if you do much Asian cooking at all. Ever since I concocted that recipe years ago, I’ve been meaning to bring you a recipe starring the sauce – because you will want to drink the sauce – enter this coconut chicken. I am so excited to bring you this coconut chicken recipe! It is inspired by my Thai Sweet Chili Chicken Enchiladas which are bathed in a mesmerizing coconut, honey lime, sweet chili sauce. PIN THIS RECIPE TO SAVE FOR LATER COCONUT CHICKEN RECIPE
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