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A bowl of skillet-cooked coconut chicken served over white rice, garnished with edamame beans, chopped herbs, and lime wedges.
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Skillet Coconut Chicken Recipe

This skillet coconut chicken recipe is cooked in coconut milk and a spicy chili garlic sauce for an exciting and flavorful new take on chicken. Pair it with sticky rice and steamed vegetables for a healthy and delicious meal!
Prep Time1 hour 20 minutes
Cook Time30 minutes
Total Time1 hour 50 minutes
Course: Dinner
Cuisine: American Fusion
Keyword: skillet coconut chicken
Servings: 6
Author: Emily Richter

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • ½ cup chili garlic sauce separated
  • 1 teaspoon soy sauce
  • 1.5 tablespoons sesame oil separated
  • 1 tablespoon coconut oil
  • 1 small white onion minced
  • 2 large cloves garlic grated or minced (or 4 small)
  • ½ teaspoon sea salt
  • 15 oz. unsweetened coconut milk
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon honey
  • 10 oz. frozen edamame
  • 2 tablespoons fresh cilantro chopped
  • 4-6 Thai basil leaves
  • 2 green onions minced

Instructions

  • Place chicken breasts in a dish and season with kosher salt and pepper. Massage the spices into the chicken. Add 2 tablespoons of chili sauce to the chicken. Be sure to wipe the chili sauce all over the chicken. Cover with plastic wrap and refrigerate the chicken for at least 30 minutes, but preferably up to 2 hours for more flavorful chicken.
    A bowl containing raw chicken breasts marinated with red pepper flakes and other spices.
  • Heat the sesame oil and coconut oil in a large skillet over medium/high heat. Once the oil is hot, add the chicken to the pan. Sear the chicken for 2 minutes on one side until browned. Remove the chicken from the pan as it will continue to cook in the sauce later.
    Four seasoned chicken breasts are cooking in a stainless steel skillet.
  • Add the onion to the pan and season with sea salt. Saute for 3-4 minutes and then add the garlic. When the garlic is fragrant, add the remaining chili garlic sauce, coconut milk, rice vinegar, soy sauce, grated ginger, lime juice, fish sauce, and honey to the pan. Whisk the ingredients into the pan and bring to a gentle boil.
    A metal pan filled with a thick, orange-colored soup or sauce that contains small pieces of diced vegetables.
  • Turn the heat to low and let the sauce simmer for 10 minutes. Add the chicken to the pan and turn the chicken a few times to coat. Cover the pan and allow the chicken to cook for 6-8 minutes. Add the edamame to the pan and let it warm for a few minutes. When the chicken has reached an internal temperature of 165ºF, remove the pan from heat.
    A stainless steel pan contains cooked chicken breasts in a golden sauce with green edamame.
  • Top the chicken with cilantro, Thai basil, and green onion.*
    A stainless steel pan filled with cooked fish fillets in a vibrant orange sauce, garnished with chopped herbs and edamame beans. Lime wedges and a striped kitchen towel are placed beside the pan.
  • Serve over jasmine rice and with a fresh lime wedge, and enjoy
    A bowl of white rice topped with sliced chicken, soybeans, and a creamy sauce, garnished with lime wedges and cilantro. A pair of gold chopsticks rests beside the bowl. Lime slices are scattered around.

Video

Notes

  • Chicken thighs can be used in place of chicken breast.
  • If the dish is too spicy, add a few more teaspoons of honey.
  • Chicken breast can be easily overcooked, be sure to monitor the internal temperature of the chicken while it cooks.
  • Option to shred the chicken in step #5 for a saucier chicken dish.

Nutrition

Calories: 403kcal | Carbohydrates: 19g | Protein: 21g | Fat: 27g | Fiber: 5g | Sugar: 9g