Ingredients

1½ lbs boneless skinless chicken breasts (sliced thin)

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

¼ tsp paprika

3 tbsp olive oil (divided)

½ onion (chopped)

2 jalapeño peppers (chopped)

2 cloves garlic (minced)

1 piece 1-inch ginger, grated

1½ tbsp brown sugar

1 can coconut milk (13.5 oz)

1 tbsp soy sauce

½ juice of lime

Chopped cilantro (for garnish)

Chopped green onions (for garnish)

Chopped peanuts or cashews (for garnish)

Lime wedges (for serving)

Instructions

Step 1: Season the sliced chicken breasts with salt, garlic powder, onion powder, and paprika evenly on all sides.

Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken in batches if necessary and cook for 3-4 minutes on each side until nicely browned. Add the second tablespoon of olive oil as needed. Once cooked, remove the chicken and set aside on a plate.

Step 3: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and jalapeño peppers. Sprinkle with a pinch of salt and cook for 3-4 minutes until softened.

Step 4: Add the minced garlic, grated ginger, and brown sugar to the skillet. Stir and cook for another minute until fragrant.

Step 5: Pour in the coconut milk and soy sauce, stirring to combine all the ingredients well.

Step 6: Return the browned chicken to the skillet. Bring the mixture to a simmer, then cover with a lid and cook for 15 minutes.

Step 7: Remove the lid and let the chicken simmer uncovered for an additional 5 minutes to thicken the sauce slightly.

Step 8: Finish by squeezing half a lime juice over the dish and giving it a final stir.

Step 9: Serve the coconut chicken over rice and garnish with chopped cilantro, green onions, peanuts or cashews, and lime wedges.

Tips & Variations

For a milder flavor, remove the seeds from the jalapeño peppers before cooking.

Substitute chicken thighs for breasts for a juicier texture.

Try adding a splash of fish sauce for extra depth of flavor.

Use fresh lime juice instead of bottled for a brighter, more vibrant taste.

Serve with jasmine or basmati rice to complement the creamy sauce.

Storage

Store any leftover coconut chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken when refrigerated; add a splash of water or coconut milk to loosen it if needed before reheating.

FAQs

Can I use canned chicken instead of fresh chicken breasts?

Fresh chicken breasts are recommended for the best texture and flavor. Canned chicken is already cooked and may become rubbery when reheated in the sauce.

Is this dish spicy?

The dish has a mild to medium spice level from the jalapeños. To reduce the heat, remove the seeds before cooking or use fewer peppers. For extra spice, consider adding a pinch of chili flakes.