coconut chicken

A quick and easy Asian noodle stir fry that's perfect for weeknights. Plenty of vegetables and protein make this recipe a winner for the whole family.

Lemongrass & coconut chicken on egg noodles

egg noodles

tbsp sunflower or canola oil

chicken

red onion, thinly sliced

lemongrass stems (pale part only), thinly sliced

red chillies, seeds removed, thinly sliced

tbsp fish sauce

coconut milk

broccolini, stems separated, halved lengthways

tofu,

Coriander sprigs, to serve

Lime wedges (optional), to serve

Tender, spiced chicken breasts in a creamy, fragrant coconut milk sauce.

Stovetop Coconut Milk Chicken Breasts

chicken breasts, ((1-inch to 1-1/2 inch thick))

cumin

paprika

oregano

cayenne pepper,

salt, (or to taste)

black pepper, (or to taste)

olive oil, (divided)

yellow onion, (finely diced)

garlic, (minced)

(14 ounces) unsweetened, lite coconut milk

chopped fresh cilantro, (for garnish)

Pat dry the chicken breasts with paper towels and set aside.

In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.

Rub seasoning mixture all over chicken breasts.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.

Remove chicken from skillet and set aside on a plate; keep covered.

Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.

Stir in garlic and cook for 30 seconds.

Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.

Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.

Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.

Taste sauce for salt and pepper; adjust accordingly.

Garnish with cilantro or parsley, and serve.

Recipe video above. Chicken infused in a gorgeous Thai coconut marinade which infuses with flavour and adds buttery richness from the coconut milk. &nbsp;MARINATING TIME: 24 - 48 hours.

Thai Coconut Marinated Chicken

tsp garlic (, minced)

tsp ginger (, minced)

lemongrass (OR paste) (, white part only, finely chopped(Note 3))

coriander powder

tsp tumeric powder

tsp curry powder ((any is fine))

brown sugar

tbsp fish sauce ((sub soy))

coconut milk ((full fat please!))

chicken thigh fillets (, skinless and boneless (Note 4))

peanut butter, smooth

tbsp Hoisin Sauce

lime juice

garlic (, minced)

tsp chilli paste

coriander / cilantro

Lime wedges ((highly recommended))

Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).

Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).&nbsp;

Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.

BAKING: See Note 4.

Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm (it thickens a bit when cooled).

Sauce:

Coconut has always been one of my favorites. The recipe that I am going to share is for Chinese coconut chicken. This Asian delicacy is a great dinner choice for many people.

Chinese Coconut Chicken Recipe

lb. Boneless Chicken Breast

Cornstarch

Salt

White Pepper

Ginger (finely chopped)

Vegetable Oil

Flour

Baking Soda

Garlic (minced)

Coconut Milk

Lime Juice

Vinegar

Lime Slices and Coconut Flakes (for garnishing)

Cut the chicken and make it of consistent thickness. Place it in a shallow dish.

In another bowl, mix an egg, 2 tsp cornstarch, salt, pepper and ginger. Pour this egg mixture over the chicken. Cover it and refrigerate for 30 minutes. In another bowl, mix 4 teaspoons cornstarch and 4 teaspoons water.

Take a saucepan over high heat and add 1 teaspoon garlic to it. Cook it for 10-15 seconds. Now, add chicken broth, coconut milk, lime juice to it and boil it. Cook it and stir in the cornstarch mixture. Stir it about 10 seconds until it thickens.

Heat oil in a pan. In a bowl, mix flour, water and cornstarch, 2 teaspoons vegetable oil, baking soda and salt.

Take the chicken pieces and dip it in the flour batter and fry it for three minutes.

Cut each piece crosswise using a very sharp knife. Place the single layer on a heated platter. Reheat the sauce over high heat and pour it over the chicken.

Garnish the edge of the platter with coconut flakes and slices of lime.

https://www.youtube.com/watch?v=C0k_Pw5HF90

Learn How to Make Chinese Coconut Chicken

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https://www.youtube.com/channel/UCxsMiu1Ghxc2lH0v7wEM0Mg?sub_confirmation=1

Chinese Coconut Chicken

This tasty, creamy Chinese Coconut Chicken is a super easy Asian dinner entree to make and it&#039;s so much better than any takeout! The tender pieces of tempura battered chicken breast are wok fried then coated in an amazing sweet and tangy creamy coconut sauce!

Coconut Chicken

eggs ((beaten))

cornstarch

lbs boneless skinless chicken breasts ((cut into 1 inch pieces))

coconut oil ((or cooking oil of your choice))

coconut milk ((full fat coconut milk))

sugar

tbsp rice vinegar ((or apple cider vinegar))

lime ((zested, then juiced))

marinate

Mix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes.

Heat a large skillet, frying pan, wok or Dutch oven with the coconut oil to medium high heat. Shake the excess off the marinated chicken pieces and fry until golden brown and keep frying until the internal temperature of the chicken pieces reaches 165 degrees F (75 degrees C).

transfer

Transfer cooked pieces to a paper towel lined plate. Fry in batches, if needed, so that the chicken is not crowded in your pan. Set aside.

Chicken Marinade

combine

In a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.

Make the Creamy Coconut Sauce

toss

In a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately.

Assemble the Coconut Chicken

Coconut Chicken with Pineapple and Peppers is a sweet and tropical dinner, perfect for a special occasion.

Coconut Chicken with Pineapple and Peppers

chicken breasts (about 1 lb. cut into pieces)

all purpose flour

milk

coconut

canola oil (divided)

canola oil

onion (sliced)

red pepper

green pepper

pineapple tidbits (one can, the small ones!!)

pineapple juice (use the canned pineapple juice!)

soy sauce

sweet chile sauce

Get three shallow bowls ready to coat chicken: one with flour, salt and pepper, one with egg and milk, one with sweetened coconut.

Dredge chicken in flour, then egg mixture, then coconut.

Once all chicken is coated, cook in 3 batches using 2 tablespoons of oil per batch in a large, nonstick skillet over medium heat.

Place cooked chicken aside and replace pan to heat.

Add in another 2 tablespoons of oil and saute onions and peppers until cooked to your liking. I like mine a little bit on the crisp side, so I cooked mine about 4 minutes.

While veggies are cooking, measure out ingredients for sauce and whisk together. Add in drained pineapple to the pan, along with the sauce mixture and bring to boil until thickened slightly. Add in coconut chicken and cook another 2 minutes until heated through and serve over fried rice.

This easy coconut lime chicken is about to be on rotation on your dinner table. Simple flavourful coconut chicken dinner the whole family would love. It is bursting with flavours and very delicious.

Coconut Lime Chicken

Boneless skinless chicken thighs

tbsp Coconut oil

400 g Unsweetened full fat coconut milk

Scotch bonnet chilli

Chicken stock

Ginger paste

Garlic

onion

Salt and pepper

Spring greens

Parsley

season chicken.

Start by seasoning the boneless chicken thighs on both sides with salt and pepper.

sear chicken.

Heat up coconut oil on medium heat until melted, carefully add the chicken to the hot coconut oil and sear on both sides for 3 to 4 minutes. remove the chicken and place it on a kitchen towel or a plate then set it aside.

saute aromatics.

If the residual oil from cooking the chicken is much, reduce it at this point. Sauté the finely chopped onions until soft and fragrant. Add chopped garlic and ginger paste then stir to combine. Cook until the garlic is soft but not burnt.

deglaze.

Add chicken stock, lime juice, scotch bonnet chilli, coconut milk, salt and pepper then stir to combine and bring to a gentle simmer for about 3 minutes.

add chicken and coconut milk.

Return the cooked chicken thighs to the simmering coconut milk. Add chopped green onions and parsley, check for salt and pepper and adjust to taste. Continue to simmer for another 10 minutes or until the coconut milk sauce reduces in size.

serve.

Take it off the heat and serve over some boiled rice. Garnish with chopped green onions or parsley.

Warm oven-fried coconut chicken tenders over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

chicken tenderloins ((about 12 oz))

tbsp coconut

panko crumbs (or GF panko)

tbsp corn flake crumbs (crushed)

egg whites (beaten)

salt

olive oil spray

baby greens

carrots

tomato (sliced)

cucumber (sliced)

tbsp oil

tbsp honey

tbsp white vinegar (balsamic would work too)

tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375F.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.

Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.

Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 25 to 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.

When chicken is ready slice on the diagonal and place on top of greens.

Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

https://www.youtube.com/watch?v=TkFkEwMEsv4

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
 
8 Freestyle Points  • 397.5 Calories 
Print the recipe here: https://www.skinnytaste.com/coconut-chicken-salad-with-warm-honey/

How To Make Crispy Coconut Chicken Salad

Coconut Milk and Thyme Braised Chicken - Delicious and easy to make one pot chicken dinner cooked in thyme-infused coconut milk and garlic.

Coconut Milk and Thyme Braised Chicken

salt and fresh ground pepper (,

olive oil

butter

thyme

garlic

Preheat oven to 375F degrees.

Season chicken pieces with salt and pepper.

Heat olive oil and butter in a dutch oven or any other heavy pot that is stovetop and oven safe.

Add chicken pieces to the pot and cook for 4 minutes; flip and continue to cook for 4 minutes or until chicken is browned on all sides.

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