Coconut Chili Chicken
Coconut Chili Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
For the Sauce
- 1 shallot, sliced
- 3 garlic, minced
- 1 red chili, sliced
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
For Serving and Garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 cups jasmine rice, cooked, for serving
Instructions
- 1
Season the chicken thighs on both sides with garlic powder, onion powder, salt, and black pepper.
⏱️ 3 min
- 2
Heat olive oil in a large pan or Dutch oven over medium-high heat.
⏱️ 1 min
- 3
Sear the seasoned chicken thighs for 3 to 4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
⏱️ 8 min
- 4
Add the sliced shallot, minced garlic, and sliced red chili to the same pan. Sauté for 1 minute, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 5
Pour in the full-fat coconut milk.
⏱️ 1 min
- 6
Add the grated fresh ginger, sweet chili sauce, soy sauce, fish sauce, lime juice, and brown sugar to the pan. Stir well to combine all ingredients.
⏱️ 2 min
- 7
Return the seared chicken thighs to the pan, nestling them into the sauce.
⏱️ 1 min
- 8
Cover the pan, reduce the heat to low, and simmer for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 165
- 9
Garnish with fresh cilantro before serving.
⏱️ 1 min
- 10
Serve hot with jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Chili Chicken
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
For the Sauce
- 1 shallot, sliced
- 3 garlic, minced
- 1 red chili, sliced
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
For Serving and Garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 cups jasmine rice, cooked, for serving
Instructions
- 1
Season the chicken thighs on both sides with garlic powder, onion powder, salt, and black pepper.
⏱️ 3 min - 2
Heat olive oil in a large pan or Dutch oven over medium-high heat.
⏱️ 1 min - 3
Sear the seasoned chicken thighs for 3 to 4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
⏱️ 8 min - 4
Add the sliced shallot, minced garlic, and sliced red chili to the same pan. Sauté for 1 minute, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 5
Pour in the full-fat coconut milk.
⏱️ 1 min - 6
Add the grated fresh ginger, sweet chili sauce, soy sauce, fish sauce, lime juice, and brown sugar to the pan. Stir well to combine all ingredients.
⏱️ 2 min - 7
Return the seared chicken thighs to the pan, nestling them into the sauce.
⏱️ 1 min - 8
Cover the pan, reduce the heat to low, and simmer for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 165 - 9
Garnish with fresh cilantro before serving.
⏱️ 1 min - 10
Serve hot with jasmine rice.
⏱️ 1 min