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Coconut Chicken Recipe with Creamy Tangy

Coconut Chicken Recipe with Creamy Tangy Bliss for Dinner Delights

Enjoy this Coconut Chicken Recipe with Creamy Tangy sauce, a delightful tropical dish that’s quick and gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breast
For the Sauce
  • 1 can Coconut Milk For creaminess and rich flavor
  • 3 tablespoons Soy Sauce or Tamari Use tamari for gluten-free
  • 1 tablespoon Cornstarch Can substitute with arrowroot
  • 1 teaspoon Red Pepper Flakes Adjust for spice level
For Frying
  • 1 tablespoon Vegetable Oil Can substitute with olive oil or coconut oil

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Cut the chicken breast into bite-sized pieces and season with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat, add chicken, and cook for 5-7 minutes until golden-brown and cooked through.
  3. In the same skillet, lower heat, add coconut milk, soy sauce, and red pepper flakes, then simmer for 3-4 minutes.
  4. Mix cornstarch with water until smooth and stir into the sauce, cooking for another 2-3 minutes until thickened.
  5. Return chicken to skillet, coat in sauce, and cook for an additional 2-3 minutes.
  6. Serve immediately with rice or lettuce wraps.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 600mgPotassium: 850mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Monitor sauce thickness; add coconut milk if needed. Prep sauce ahead for enhanced flavor.

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