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Thai Coconut Chicken Recipe
Thai Coconut Chicken is a easy dinner recipe made with coconut milk, broccoli, ginger and more flavorful spices. Dinner is ready in just 20 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 255 kcal
Course:
Main Course
Cuisine:
Thai
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
Instructions
- Trim the chicken breasts and cut into uniform 1-inch cubes.
- In a shallow bowl, whisk together the cornstarch, salt and pepper. Dredge the chicken pieces in the mixture to coat.
- 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.
- 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.
- 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.
- Stir in the coconut milk, chili garlic sauce, sugar, lime juice and lime zest and cilantro, cooking for another 3 minutes.
- 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.
- 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.
- If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.
Cup of Yum
Notes
- I sometimes add bottled roasted red peppers to give the dish more color. Just slice the peppers into strips and add in with chicken and broccoli to give them time to warm up.
Nutrition Information
Calories
255kcal
(13%)
Carbohydrates
20g
(7%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
408mg
(17%)
Potassium
542mg
(15%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
380IU
(8%)
Vitamin C
51.3mg
(57%)
Calcium
40mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 408mg | 17% |
| Potassium | 542mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 51.3mg | 57% |
| Calcium | 40mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.