Coconut Chicken bathed in creamy honey lime coconut sauce on your table in 30 minutes! Readers call it, “WOW,” “fabulous,” “5 stars,” “soooooo delicious!” and “the best sauce [I’ve] ever tasted.” This recipe is a QUICK one-skillet dinner that’s huge on flavor, low on effort and made with pantry friendly ingredients for all those busy nights!
Easy Thai Coconut Chicken
Coconut Milk Chicken Ingredients
Let’s take a closer look at what you’ll need for this coconut chicken recipe (measurements in the printable recipe card at the bottom of the post):
- Coconut milk: you will need one can unsweetened coconut milk (all coconut milk is unsweetened unless it says otherwise 😉.
- 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.
- Honey: adds sweetness to balance the lime juice. You may need more or less depending on your personal preferences and how spicy you choose to make the sauce.
- Lime juice: you may use fresh or bottled lime juice but go fresh if you can. I will freeze lime juice in cubes so I always have some on hand.
- Soy sauce: grounds the sauce. Please use low sodium soy sauce so your sauce isn’t too salty.
- Green onions: we will use all of the green onions – both the white parts and green parts at different times in cooking, so just separate them once chopped. I consider the “white parts” up to where they are noticeably green and beautiful for garnish. One green onion may include 2-3 green stalks – use all of it.
- Aromatics: ginger and garlic elevate the coconut chicken. If you are having a lazy day (I hear ya) or haven’t made it to the grocery store, you may substitute with powders added directly to the sauce.
- Asian sweet chili sauce: is not to be confused with Asian Chili sauce/paste without the “sweet.” It is sweet and spicy and packed with flavor from a combination of red chilies, onion, garlic, brown sugar and fish sauce. It can be found in the Asian section of your grocery store. It is sometimes labeled “Thai Sweet Chili Sauce.” I use Mae Ply brand.
- Asian chili sauce: adds a little heat and rounds out the flavors. You can customize the spice level by adding additional chili sauce to taste. If you aren’t sure how much to add, you can start with less then stir in more at the end if needed. If your coconut chicken is missing something, it is probably heat!
- Cornstarch: is my secret to gorgeously thick coconut milk chicken It is a fabulous trick I discovered and use in all of my recipes using coconut milk to create a creamier sauce – it will BLOW YOUR MIND how creamy it gets!
DO YOU HAVE TO USE FULL-FAT COCONUT MILK?
I don’t insist on full fat coconut milk but I HIGHLY suggest it if you would like the lusciously creamy coconut milk chicken. Light coconut milk simply isn’t as thick or flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
Coconut Chicken Recipe Helpful Tools
- Cast iron skillet: A quality cast iron skillet is a must in your cooking arsenal! It is perfect for searing and creating a deeply golden exterior on everything from roast, to pork to chicken and seamlessly transitions from the stove to the oven. I love my super high quality Staub and Le Creuset. You can also go with a more economical, trusty skillet like this one which also works very well.
- Quality Knives: a chef’s knife will be your most used kitchen tool by far! Quality knives make prep time much quicker and are important for safety as well. If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
- Cutting Board: I use my big solid cutting board daily so it’s worth the investment. This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic.
How to make Thai Coconut Chicken
This coconut chicken recipe is easy to make by following a few simple steps: (full recipe in the printable recipe card at the bottom of the post):
- Whisk sauce ingredients together
- Make chicken cutlets
- Dredge chicken
- Cook chicken
- Sauté aromatics
- Simmer sauce
Each step just takes a couple minutes – or less – so you can be enjoying coconut chicken in less than 30 minutes! It comes together so quickly that I recommend starting your rice first so it can be cooked by the time your coconut milk chicken is done.
Here is a more detailed look at how to make coconut chicken:
Whisk sauce ingredients together
- The very first thing we do is whisk the coconut sauce ingredients together so you don’t have to pause and do this mid-recipe.
- In a medium bowl, whisk together coconut milk, cornstarch, honey, lime juice, Asian sweet chili sauce, soy sauce and Asian chili sauce. If you are using garlic and/or ginger powder instead of fresh, add them to the sauce.
MAKE CHICKEN CUTLETS
- Time permitting, freeze your chicken breasts for 15 minutes before slicing. This isn’t essential, but it definitely helps create clean cuts because the chicken doesn’t wiggle with every movement of your knife.
- Next, lay the chicken flat on a cutting board and hold it in place with the palm of your hand.
- Now get out your sharpest knife or sharpen your knife. A sharp knife helps cleanly cut the chicken instead of tearing/shredding the chicken. Carefully slice through the center horizontally (parallel to the cutting board) to create two cutlets.
- Next, pound the chicken to an even thickness by placing the cutlets next to each other and topping with plastic wrap or I like to place my chicken in a large freezer bags because it seals in all the mess/germs – but you can use whatever you have on hand.
- Gently pound the chicken to an even thickens using the smooth side of a mallet, rolling pin, or side of a can. Take care not to over-pound, we are pounding to make the chicken even, not super thin like in Chicken Parm. You don’t need to be too aggressive.
DREDGE THE CHICKEN
- The flour coating not only insulates the chicken and keeps it moister and more tender inside but it also creates a crust to carry flavor.
- To create the crust, mix the flour in a shallow dish along with ground ginger, garlic powder, ground coriander, turmeric powder, salt and pepper.
- Pat chicken dry and add to the flour mixture; turn to coat, pressing down as needed so the flour sticks.
- Shake off any excess flour.
- Transfer chicken to a dry surface. You don’t want to return the chicken to your cutting board because the moisture left behind from the chicken will make the coating wet and rub off.
COOK CHICKEN
- Melt the butter in the olive oil in a large (12-inch) cast iron skillet over medium-high heat until it’s shimmering but not smoking. It should be hot enough that a piece of breading dropped into the oil will sizzle, about 350 degrees F. Don’t add the chicken before the butter/oil is hot or it won’t crisp up.
- Once hot, add chicken and cook for 4-5 minutes per side, depending on thickens, or until cooked through. Browning the chicken that’s coated in spices blooms the spices and unlocks the flavor.
- Transfer to a plate, don’t wipe out the skillet.
Sauté aromatics
- Reduce heat to medium and add a drizzle of olive oil if needed. You may or may not need it depending on how much oil is left in the pan after cooking the chicken. You want at least a tablespoon so your garlic doesn’t burn.
- Once the oil is hot, add white parts of green onions and sauté 1 minute.
- Add garlic and ginger and cook 30 seconds.
Simmer sauce
- Reduce heat to low and stir in the sauce, scraping up any brown bits on the bottom of the pan.
- Bring to a simmer until sauce is thickened, 1-2 minutes. Add chicken and warm through.
GARNISH
Garnish with cilantro and/or basil and green onions. Serve over rice.
How to make Chicken with Coconut Milk in advance
While this coconut milk chicken doesn’t require much prep, you can still prep everything in advance so your dinner can come together in minutes.
-Prep chicken. Create chicken cutlets by slicing chicken breasts in half and pounding to an even thickens. Store in an airtight container in the refrigerator.
-Dredge chicken. You can go one step further and dredge the chicken in flour and spices. Transfer the chicken to a parchment lined plate in a single layer and tightly cover with plastic wrap. Store in the refrigerator.
-Sauce: whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 5 days in advance. Make sure to whisk the sauce again before using.
-Chop aromatics. Mince the garlic, grate the ginger and chop the green onions. Store in separate plastic bags in the refrigerator.
COCONUT CHICKEN RECIPE VARIATIONS
You can customize the coconut chicken to suit your personal tastes. You can make it spicier, sweeter, more savory, tangier, less tangy, etc. Here’s how:
- For sweeter: Add more honey
- For saltier: Add more soy sauce
- For tangier: Add more lime juice
- For spicier: Add chili sauce
- For thinner: Add coconut milk or water
- For thicker: Add a cornstarch slurry
CAN I ADD TO VEGETABLES coconut milk CHICKEN?
You can certainly add vegetables to coconut milk chicken but I prefer stir-frying veggies on the side so they remain contrastingly fresh and don’t get lost in the rich sauce. If you do want to add veggies to the sauce, some yummy additions would be:
- zucchini
- broccoli
- cauliflower
- bell peppers
- carrots
- bok choy
- snow peas
Stir fry the veggies until crisp tender after you remove the chicken. Add the garlic, ginger and white part of the green onions the last part of stir-frying, taking care not to burn the garlic.
CAN I MAKE COCONUT CHICKEN GLUTEN FREE?
Yes! Simply swap the flour for gluten free flour and use tamari instead of soy sauce. You’ll also want to double check your sweet chili sauce is gluten free.
Coconut Lime Chicken Recipe Tips
This coconut milk chicken recipe is pretty straightforward but here is a summary of helpful tips:
- Pound chicken. We pound the chicken even for two main reasons: 1) It tenderizes the chicken as it breaks up the tissues 2) the uniform thickness allows the chicken to cook evenly all over – without the thinner bottom becoming overcooked while we wait for the thicker top to cook through.
- Use a cast-iron skillet: Use a large 12-inch cast iron skillet to evenly brown the chicken. The brown bits left behind infuse the sauce with a depth of rich, complex flavor that cannot be achieved any other way.
- Use butter and olive oil. I almost always use a combination of butter and oil whether it’s for making a roux or for pan frying chicken. The butter adds the undeniably scrumptious buttery flavor and the oil prevents the butter from burning. You may use all oil but you cannot use all butter or the butter will burn. I recommend using both for best results.
- Wait for pan to get hot. Note, that hot doesn’t mean high heat, but it means it’s reached full temperature (medium-high in this case). Add your chicken only once the pan is hot – you should hear the chicken sizzle the second it touches the pan. If you add chicken to a luke-warm pan it will not sear – and we want that seared golden crust. Searing the chicken results in the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor.
- Don’t touch chicken. Resist the urge to move the chicken as it cooks or to flip it more than once. The chicken needs to stay in the same place for a continuous amount of time to brown. When the chicken is browned, it will naturally release from the pan.
- Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees.
- Use quality coconut milk. Chaokoh coconut milk will instantly elevate this coconut chicken and all of your Thai recipes (NOT a paid endorsement, just my FAVORITE)! Chaokoh is creamier than any other brand I’ve tried by FAR and therefore results in the most lusciously creamy, comforting sauces ever.
- Use full fat coconut milk or add more cornstarch. Light coconut milk isn’t as thick or flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
- Add powders to sauce: If you are using garlic and/or ginger powder instead of fresh, add them directly to the sauce.
- Garnish! Pick your favorite garnishes such as fresh basil, cilantro and green onions. They add a vibrant freshness to the creamy coconut chicken.
HOW DO I THICKEN COCONUT MILK SAUCE?
The cornstarch in the coconut milk sauce will thicken the sauce as it simmers but some coconut milk brands are naturally thicker than others. For example, my favorite Chaokoh is far thicker than Thai kitchen. So, if you use a thinner coconut milk to start with, you may want a thicker sauce. To achieve this, make a slurry by whisking 1 teaspoon cornstarch in 2 tablespoons water then adding to the simmering sauce. Repeat this as step as desired.
HOW DO I THIN COCONUT MILK SAUCE?
The coconut milk sauce will thicken more the longer it is simmers. If it simmers to the point of too thick, don’t worry! It is easy to thin by whisking in additional coconut milk or water.
What to serve with Thai Coconut Milk Chicken
This coconut chicken recipe is fabulous served with rice to soak up the flavorful, creamy sauce and for a neutral textural component. You can keep the veggies simple with stir-fried veggies or roasted veggies.
RICE/NOODLE OPTIONS:
- Rice. I prefer jasmine rice or brown rice but any rice will work. Just pop the rice in your rice cooker for a hands-off, easy side. You can also use microwave rice pouches if you’re making a serving for one or meal prep. Pineapple Rice is also fabulous!
- Noodles. Rice vermicelli, ramen, soba noodles, rice noodles or even linguine are a fun way to mix things up!
- Low carb. Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.
FRUIT AND VEGGIES:
- Fruit: The fresh, bright, juicy sweetness of mangos and/or pineapple is the bright ying to the creamy sauce’s yang. You can also serve fruit salad such as Summer Fruit Salad, Perfect Fruit Salad, Creamy Grape Salad, and Pina Colada Fruit Salad.
- Veggies. You can stir fry any veggies your heart desires from broccoli, to bell peppers, to mushrooms, to carrots, etc. You can purchase pre-chopped veggies perfect for stir fries or use a frozen stir-fry blend or steam-in-the-bag microwavable frozen veggies. You can also serve with roasted veggies such as Roasted Broccoli, Roasted Broccolini, Roasted Cauliflower, Roasted Carrots, Sautéed Brussels Sprouts, or Roasted Squash.
- Salad. Coconut milk chicken is delectable with Crunchy Asian Salad, Chinese Salad, or Asian Pineapple Salad.
APPETIZERS
- Turn coconut chicken into a feast with Asian appetizers such as Thai Chicken Satay or Peanut Pineapple Thai Chicken Satay, Pineapple Cream Cheese Wontons, Pork Egg Rolls, Thai Chicken Lettuce Wraps, Crab Rangoons, Potstickers, Korean Meatballs or Vietnamese Spring Rolls.
Storing and Reheating Coconut Lime Chicken
-Storage: coconut chicken should be stored in an airtight container in the fridge for three to five days.
-Microwave: chop up chicken so it reheats more evenly then transfer a small portion to a microwave safe dish. Heat for one minute, stir, then continue to heat at 30 second intervals.
-Stove: chop up chicken then transfer to a skillet. Heat over medium heat stirring often. You can microwave the rice as you’re warming the chicken on the stove.
How to freeze Chicken with Coconut Milk
1. Let the coconut chicken cool to room temperature.
2. Transfer it to an airtight container or plastic freezer bag and squeeze out any excess air.
3. Label and freeze for 2 to 3 months.
4. Defrost in the refrigerator before using.
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Ingredients
CHICKEN
- 2 large chicken breasts
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 tsp EACH ground ginger, garlic powder, ground coriander, turmeric powder, pepper
TO COOK
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 green onions, chopped white and green parts separated
- 2 teaspoons freshly grated ginger or ¾ tsp ground
- 4 garlic cloves, minced or 1 tsp ground
COCONUT SAUCE
- 1 13.5 oz. can quality coconut milk
- 2 teaspoons cornstarch
- 1/4 cup Asian sweet chili sauce like Mae Ploy
- 3-4 tablespoons honey (start with 3)
- 1/4 cup lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon Asian chili sauce more or less to taste
- 1 teaspoon dried basil
Garnish (optional)
- sliced fresno or jalapeno peppers
- chopped cilantro
- sliced green onions
Instructions
- Whisk the coconut sauce ingredients together, set aside.
- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
- Reduce heat to low and stir in the sauce, scraping up any brown bits on the bottom of the pan. Bring to a simmer until sauce is thickened, 1-2 minutes. Carefully taste (don't burn your tongue!) and adjust to taste, adding additional honey for sweeter or lime juice for tangier.
- Add chicken and warm through. Garnish with cilantro and/or basil and green onions. Serve over rice.
Notes
TIPS and tricks
This coconut milk chicken recipe is pretty straightforward but here is a summary of helpful tips:- Pound chicken. We pound the chicken even for two main reasons: 1) It tenderizes the chicken as it breaks up the tissues 2) the uniform thickness allows the chicken to cook evenly all over – without the thinner bottom becoming overcooked while we wait for the thicker top to cook through.
- Use a cast-iron skillet: Use a large 12-inch cast iron skillet to evenly brown the chicken. The brown bits left behind infuse the sauce with a depth of rich, complex flavor that cannot be achieved any other way.
- Use butter and olive oil. I almost always use a combination of butter and oil whether it’s for making a roux or for pan frying chicken. The butter adds the undeniably scrumptious buttery flavor and the oil prevents the butter from burning. You may use all oil but you cannot use all butter or the butter will burn. I recommend using both for best results.
- Wait for pan to get hot. Note, that hot doesn’t mean high heat, but it means it’s reached full temperature (medium-high in this case). Add your chicken only once the pan is hot – you should hear the chicken sizzle the second it touches the pan. If you add chicken to a luke-warm pan it will not sear – and we want that seared golden crust. Searing the chicken results in the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor.
- Don’t touch chicken. Resist the urge to move the chicken as it cooks or to flip it more than once. The chicken needs to stay in the same place for a continuous amount of time to brown. When the chicken is browned, it will naturally release from the pan.
- Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees.
- Use full fat coconut milk or add more cornstarch. Light coconut milk isn’t as thick or flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
- Add powders to sauce: If you are using garlic and/or ginger powder instead of fresh, add them directly to the sauce.
- Garnish! Pick your favorite garnishes such as fresh basil, cilantro and green onions. They add a vibrant freshness to the creamy coconut chicken.
PREP AHEAD
While this coconut milk chicken doesn’t require much prep, you can still prep everything in advance so your dinner can come together in minutes.- Prep chicken. Create chicken cutlets by slicing chicken breasts in half and pounding to an even thickens. Store in an airtight container in the refrigerator.
- Dredge chicken. You can go one step further and dredge the chicken in flour and spices. Transfer the chicken to a parchment lined plate in a single layer and tightly cover with plastic wrap. Store in the refrigerator.
- Sauce: whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 5 days in advance. Make sure to whisk the sauce again before using.
- Chop aromatics. Mince the garlic, grate the ginger and chop the green onions. Store in separate plastic bags in the refrigerator.
HOW TO STORE AND REHEAT
- Storage: coconut chicken should be stored in an airtight container in the fridge for three to five days.
- Microwave: chop up chicken so it reheats more evenly then transfer a small portion to a microwave safe dish. Heat for one minute, stir, then continue to heat at 30 second intervals.
- Stove: chop up chicken then transfer to a skillet. Heat over medium heat stirring often. You can microwave the rice as you’re warming the chicken on the stove.
how to FREEZE
- Let the coconut chicken cool to room temperature.
- Transfer it to an airtight container or plastic freezer bag and squeeze out any excess air.
- Label and freeze for 2 to 3 months.
- Defrost in the refrigerator before using.
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Carol says
I made this tonight for dinner and my husband declared this to be the best sauce he’s ever tasted and this is new favourite dish!
Jen says
Yesss! Thanks for being the first to comment on this new Coconut Chicken Carol! I’m thrilled it’s a new favorite!
Ljb says
I made this last night for my family! Everyone loved it! My husband had seconds and wanted thirds! A new favorite. Chicken was so moist and sauce was so flavorful!
Jen says
I’m so happy to hear it was such a winner, thank you so much!
Erin T. says
This one is a winner! (I’m vegetarian, so I just coated pressed tofu in the same spice combination you used for the chicken and baked it.)
Jen says
Thanks Erin! That’s awesome it worked great with tofu!
krm says
I love this dish but 1 teaspoon of asian chilli sauce (I used siracha) was plenty.
Great fusion of flavours. Will definitely be making this again.
Jen says
I’m happy you enjoyed it!
Jason Harty says
Is there much difference in the Asian sweet chili sauce and Asian chili sauce that you use?
Jen says
Yes, Asian sweet chili sauce is sweet and spicy (has sugar added) and Asian chili sauce is only spicy.
Emily says
Can’t wait to try this! Any suggestions on vegetable to pair this with?!
Jen says
Hi Emily! I’ve provided serving suggestions in the post, enjoy!
Megan says
Wow this was SUPER flavorful! It is definitely one of those dishes that would impress guests with the flavour and presentation while being pretty easy to make. I added broccoli and green beans as my vegetables.
Jen says
Thanks Megan, I’m so pleased you loved this coconut chicken so much! I love serving curry for for guests for that exact reason – can’t beat deceptively easy and impressive!
Kenna3j says
Wonderful blend of flavors will definitely make again!! Thanks for the recipe ❤️
Jen says
You’re so welcome, I’m so please it will be on repeat!
Isbelle says
This was great and easy!! My 6 year old and I made it together and she, my husband, and I all thought it was great. Next time I make it, I’ll add a bit less lime just for my own personal taste but it was fantastic. Thank you!!
Jen says
That’s so great you were able to make this recipe with your daughters, I’m so pleased you liked it! (PS I’m so sorry for the late response, my site was being transitioned so everything was frozen!)
Rebecca Raymond says
My kids declared this a keeper! Everyone loved it—very flavourful and we will definitely have it again!
Jen says
I’m so happy to hear this recipe will be on repeat, thanks Rebecca!
Leah Sikorski says
This was much too sweet. It was completely unnecessary to add the honey if you’re already adding that amount of sweet chili sauce.
Jen says
Hi Leah, if it’s too sweet, just balance it with additional lime juice.
Sophie says
Hello
I love all your recipes and would like to try this one but if i double the chicken is it ok to double the sauce too ?
Jen says
Absolutely! I would just double the entire recipe by using the arrows next to the servings in the recipe card. Good luck!
Tina Porter says
I made this tonight and it was delicious, I found that there was a lot of sauce left over. Next time ( and there will be a next time) I will use more chicken and add veggies. My sauce was not as ‘red’ as the sauce in the pic. The soy sauce gave it a browner shade. Still tasty.
Jen says
So happy you enjoyed it Tina! Extra veggies would be delish!
Diane says
I made this for dinner tonight and it was a hit! We had it with rice noodles and baby bok choy. I will definitely be making it again but a little spicier as per my son’s request. It was easy to convert to gluten free by using rice flour and GF soy sauce. Thanks so much!
Jen says
You’re so welcome Diane, I’m so pleased it will be on repeat! It sounds perfect with rice noodles and bok choy – yum!
Stephanie says
This Coconut Chicken was absolutely scrumptious. I had everything prepped and it came together very quickly for a family dinner. Thank you!
Jen says
You’re so welcome Stephanie, I’m so pleased it was a hit! Thank you!
Eileen says
Wow! This was fabulous! Thank you so much. Definite keeper!
Jen says
You’re so welcome, I’m thrilled you loved it so much!
Ariel says
This looks so good! Is the coconut flavor very strong?
Jen says
Hi Ariel, it’s not too strong with the other flavors going on.
Ariel says
Made it tonight! Was soo good! Will definitely add to the remake list.
Jen says
Thanks so much Ariel, so happy to hear that!
Lisa S. says
This was soooooo delicious! I added some broccoli and snow peas as well. Definitely adding this meal to the rotation!
Jen says
Thanks so much Lisa, I’m so pleased it was a hit! Your additions sound delish!
Kelly Johnson says
Wow. This was SO good. My husband almost never says anything is good during dinner, let alone excellent, repeatedly. He actually brought me my laptop to make sure I put the recipe in my book. That has never happened. Slam dunk. I would gladly serve this for anyone. Next time I might try cubing the chicken to make it last a bit more, and want to try tofu too. I’m glad I made extra rice. Every last drop of this sauce will be gone. I served it with stir-fried mushrooms and sugar snap peas with a dash of sesame oil and mushrooms. I ended up saucing them too!
Jen says
Thank you for your awesome Kelly, I’m thrilled this recipe was a “slam dunk!” I’m so happy to hear it will be a repeat favorite!
Jacob says
Meal is delicious, but where can I find the nutritional value for it?
Jen says
Thanks! You can calculate info at: https://www.myfitnesspal.com/recipe/calculator
Mary says
We love this recipe! In our house, we just call it “that yummy chicken” 🙂 Do you have any suggestions for a lime juice substitute? I don’t currently have lime or lemon. Thank you so much!
Jen says
That is awesome! I would try apple cider vinegar or red wine vinegar and add to taste until the dish tastes balanced. Hope that helps!
Barbara Jones says
I got this recipe in your email. Easy to put together, I had everything I needed. Bonus, no trip to the store. Made this for dinner tonight and it was delicious. My husband couldn’t stop raving about it. Great recipe and we will definitely make this again. Try it!
Jen says
Thanks Barbara, I’m so pleased it was a hit and will be on repeat!
Betsy says
We loved this recipe! The chicken turned out so tender & flavorful and the sauce is rich and delicious! There’s enough leftover dredging mix & also more than enough sauce that this could easily make 6 servings, perhaps even 8. Next time I will reduce the amount of honey as I thought it was a tad too sweet. Your site is fast becoming my favorite go-to place for fabulous recipes. Thank you!
Jen says
Thank so much Betsy, I’m so pleased you’re enjoying my recipes and that this was another hit!
Liz says
Excellent
Your sauce was amazing. I used your seasoning for the chicken but I made a coconut/ panco crust on my chicken. For plating I floated the crusted chicken in a puddle of your sauce. Yum! How do you recommend saving my left over sauce? And for how long?
Jen says
That sounds delicious, always love an extra crunch! The sauce is good for about 5 days.
sherry hernandez says
Hi Jen just wanted to tell you I love all of your recipes and I want to
try the coconut lime chicken .Can I make double the amount of sauce and use one sauce for the vegans in the family and chicken for the meat eaters trying to save time and hope both taste the same!
Jen says
Thanks for making my recipes Sherry! Yes, doubling and dividing the sauce sounds like the perfect solution.
Ann says
This was SO delicious and flavorful! I practically licked my plate and my 2 year old was licking his fingers clean. Thank you!
Jen says
Yessss, I love that visual, thanks Ann!
Mary Beth says
Hello, recipe sounds amazing! Question: As it is not specified, should I use sweetened or unsweetened coconut milk? Thank you!
Jen says
Unsweetened. Always use unsweetened when a recipe doesn’t specify – enjoy!
Mary Beth says
Thank you for such a quick reply! I really appreciate it. Jen, I’ve been following you for years and love all your recipes! Wishing you happiness and good health in 2023!
Jen says
Thank you so much for making my recipes Mary Beth! Wishing you all the best in 2023 as well! xo
Megan says
Made this tonight and my entire family loved it. My extremely picky kids even asked for seconds. Next time I’ll make a double batch so I have leftovers for lunch. So good. Thank you for the recipe!!
Jen says
I’m so pleased this recipe will be on repeat, thanks Megan!
Suzie says
Hi, can I use boneless skinless thighs? If so does anything change?
Jen says
Absolutely! Use four thighs – they should cook in roughly the same time.
Tina says
Looking forward to trying this
I have yet to try one of your recipes and be disappointed. Thank you for all the delicious meals!
Jen says
That means everything to me, thanks Tina!
MntnMn34 says
Howdy!
You garnish the Coconut Chicken with some kind of a, it appears to be a tomato?
Can you clarify, since it doesn’t appear in the ingredients list?
Thanks.
Walt
Jen says
They are sliced fresno peppers (like a jalapeno) for garnish. Enjoy!
Kathryn Tenney says
I NEVER come back and leave a comment (and I should more often) but HOLY ****!!! THIS WAS PHENOMENAL!!!!! IT WAS BETTER THAN ANY RESTAURANT FOOD IVE HAD! WOW! THANK YOU SO MUCH FOR SHARING THIS RECIPE!!!! (I added pineapple slices and man am I glad I did!!!) I’m still in my food coma
Jen says
Thank you for your awesome message Kathryn! I’m thrilled you loved it SO much!
Rachel Tollestrup says
Hi! Is there a difference between sweet chili sauce and chili sauce? I can’t find the chili sauce. What could I use to replace?
Jen says
Yes, sweet chili sauce is sweet and spicy (like what you would dip coconut shrimp in) and chili sauce is just spicy. Here’s an example of the chili sauce you can get at the store, otherwise replace it with desired amount of Sriracha or red chili flakes, good luck!
Chili sauce: https://www.amazon.com/gp/product/B00VEIR5VE/ref=as_li_tl?ie=UTF8&tag=carlscravi0a-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00VEIR5VE&linkId=73e6b7ac344b70314136c7a740f3d488
Angelica says
Can you cook this in the crockpot? Skipping or not the frying?
Jen says
Absolutely!
Laura says
Really loved the flavours in this! I’ll be making this again! Thanks!
Jen says
I’m so glad, thanks Laura!
Natalie says
This is SOOOOO good!! Ty SO much for posting this easily customizable recipe (according to one’s heat & sweetness preference). I could drink the sauce with a straw, spoon, or lick it off my plate (u didn’t see me do that, did u? ).
I couldn’t find anything but Jalapenos at WM, so that’s what I used. The only other mod I had to make was with the chili paste (Sambal Oelek). I couldn’t find it anywhere but Googled subs for it. I ended up using 1.5tsp Crystal Hot Sauce mixed with 1.5 tsp Ketchup (no high fructose corn syrup Aldi brand, organic) to replace it.
I would make this again, tomorrow, LOL. The only change I’d make is using a.fresno chili pepper if I could find it, along with Sambal Oelek (but apparently that is even harder to find rn).
I served this with white rice, cooked using my special technique, so it’s flavorful & fluffy.
To anyone reading my review, MAKE this recipe, u won’t be sorry!!
Jen says
Thank you so much for your glowing review, Natalie! I am thrilled this recipe worked for you and that it’s a winner!
Maria says
How many calories are in one serving?
Jen says
You can calculate it at https://www.myfitnesspal.com/recipe/calculator
Jeanne says
My husband and I LOVED this recipe…easy to prepare (but the prep took me longer than 15 min!) and the flavors were amazing! I had my chicken frozen in 1 lb pkgs which is plenty for the two of us. However I found this was way more sauce than was needed for that amount of chicken! My only critique would be to specify in lbs the amount of chicken to use. Next time I make this, I will use half the amount of the sauce ingredients or use at least 2 lbs of chicken. I know you did say ‘2 large breasts’ but some of us need a little more exact measurements. . Thank you for a dish I will be making over and over again!
Jen says
Thank you for your feedback, Jeanne! I am so happy you loved this and that it will be a repeat! I hope you have a wonderful week and find more recipes to enjoy!
Chris says
Delicious! I’ve bookmarked your site for more yum. I had to make several changes based on what I had, but it still came out great. I had some tough chicken legs that had to be poached and deboned. I sautéed some onions and other vegetables and then added the pieces of chicken with the sauce. Had to use lemon juice instead of lime and fish sauce instead of Worcestershire, plus I added a little peanut butter. I also added a spoonful of coconut manna because I often find that coconut milk does not have a strong enough flavor. Looking forward to having the leftovers for breakfast!
Jen says
Thank you so much, Chris, welcome to my site! I am so happy you enjoyed this recipe and were able to adapt it to what you had on hand! I look forward to hearing what you try next!
Tracey North says
Is it possible to make this recipe without the chili sauce. I can’t tolerate spicy foods, but really want to nakecthis dish.
Jen says
Hi Tracey! I haven’t tried it without it, but feel free to experiment!
Teri D says
This turned out SO good. The sauce was divine, and the chicken was warmly spiced and so flavorful! I served the chicken over some instant brown rice with plenty of sauce (the rice just soaked it up!) and spinach on the side. I wish it didn’t rely so heavily on the sweet chili sauce because it was way more sugar than I usually use (I’m post gastric bypass and sugar is a no-no) but it’s essential for the right flavor profile. This is definitely a keeper!
Jen says
Thanks Teri! I am so happy that you found it to be a keeper!
Margaret Wilson says
In the recipe it says Asian Chili sauce. So I thought you were referring to Sriraccha but the link is for Sambal Oelek Chili Paste. Which one do you use?
Jen says
Hi Margaret! I use Sambal Oelek. The chili flavor is stronger and less sweet than Sriracha!
Aysh says
5 starts ! It’s more of a sweeter dish but I’m more of a sweeter person. I love it ! Super easy to make!
Jen says
Thank you so much! I’m so thrilled you loved it!
Lizet Bowen says
Delicious! it took me more than 30 minutes because my pan was too small.
Thanks for the tip about heating the pan well before cooking the chicken, and not touching the chicken until is well crispy. Mine always get stuck to the pan.
Jen says
I’m so glad you enjoyed the meal and the tip!
Sonny says
Hi Jen, I love your recipes and especially appreciate all your tips and suggestions. I always try to follow them exactly 🙂 I cant seem to find Chaokoh Coconut Milk anywhere locally. Where do you find it? And if it’s not available… what is your best second choice for coconut milk?
Jen says
Thank you so much, I’m glad you find them helpful! If Choakoh Coconut Milk isn’t at your local stores, any full fat coconut milk will work great! Hope this helps!
Jaye says
Can I use just one chili sauce? I cook for some seniors and they don’t like spicy. Thanks Im new follower!
Jen says
Happy to have you here! Feel free to leave out the tablespoon of Asian chili sauce for a less spicy meal!
Michele says
So good. I will make this again and again. Thank you.
Jen says
Thank you! I’m so happy to hear that it will be a repeat!
Jess says
I’m exited to make this tonight! Do you think it would serve well over coconut rice? Or just sticking with straight Jasmine would be better?
Jen says
I think coconut rice would be YUM!