30-Minute Basil Coconut Chicken

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5 from 6 votes

Slightly sweet, slightly smoky with just a bit of heat, this easy Basil Coconut Chicken recipe makes a restaurant-quality meal in 30 minutes! Serve it with a side of veggies for a fabulous meal in a bowl!

Prep Time

20 mins

Cook Time

10 mins

Total Time

25 mins

Servings: 6

Calories: 296 kcal

Course: Main Course

Cuisine: Thai, Asian-American Fusion

Ingredients

For the chicken:

1 egg large, white
2 teaspoons corn starch
2 teaspoons rice vinegar
1 teaspoon extra virgin olive oil
1½ pounds chicken breast boneless, skinless

For the coconut sauce:

1 tablespoon extra virgin olive oil
1 tablespoons butter
4 cloves garlic finely minced
2 tablespoon ginger finely grated fresh
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 cup chicken broth low sodium
2 .5-ounce coconut milk light or regular (I've used both with good results, from cans
3 tablespoons sweet chili sauce Asian style
3 tablespoon soy sauce low sodium
1 tablespoon brown sugar

To finish:

¼ cup basil or a combination of both basil and cilantro, finely chopped, fresh
kosher salt as needed
basil cilantro and/or fresh mint leaves , for garnish
cashews for garnish, salted, roasted

Instructions

For the chicken:

Cup of Yum

Combine egg white, cornstarch, rice vinegar and oil in a medium-size bowl. Whisk well to combine. Set aside.
Cut chicken breasts in half, lengthwise then cut each piece into ¼-inch slices, widthwise. Add the chicken slices to the bowl with the egg white mixture. Use your hands to combine the chicken and make sure each piece is coated with the sauce. Set aside.

For the coconut sauce:

In a large skillet, melt the butter with the olive oil over medium heat. When hot and bubbly, add the ginger, garlic, smoked paprika and coriander. Stir to combine and cook for 1 minute to let the flavors bloom.
Add the chicken broth and bring the mixture to a boil, stirring to combine all the ingredients and to add bits that are stuck to the bottom of the pan. Then add the coconut milk, sweet chili sauce, soy sauce and brown sugar. Return to a boil. Cook for 10-15 minutes, stirring occasionally and maintaining a boil. If the sauce threatens to boil up too high, reduce the heat a bit. If the sauce seems thin, keep boiling till it gets thick and creamy. This may take different amounts of time depending on how hard your boil is.
With the sauce boiling, add the chicken and stir well to separate the chicken slices. Return the mixture to a boil for 30 seconds, then cover the pan tightly and turn off the heat. Allow the pan to sit covered for 10 minutes.

To finish:

Remove the cover, stir in the finely chopped basil and take a taste. Season, if needed with kosher salt. Serve and enjoy!
This Basil Coconut Chicken is delicious served with rice, salted cashews, stir-fried veggies, sliced cucumbers or other options mentioned above in the post. Garnish with fresh basil, coriander and/or mint leaves.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
Nutritional information is based on using light coconut milk.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 13g (4%) Protein 25g (50%) Fat 14g (22%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 78mg (26%) Sodium 612mg (26%) Potassium 479mg (10%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 422IU (8%) Vitamin C 2mg (2%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 296

% Daily Value*

Calories	296kcal	15%
Carbohydrates	13g	4%
Protein	25g	50%
Fat	14g	22%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	612mg	26%
Potassium	479mg	10%
Fiber	1g	4%
Sugar	6g	12%
Vitamin A	422IU	8%
Vitamin C	2mg	2%
Calcium	15mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.