Main Dishesbellyfull4.9
Thai Coconut Chicken
With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- skillet
📝 Preparation Steps
1
Whisk
2
In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
lime juice3 tspbrown sugar3 tsp
3
Warm
4
In a large nonstick skillet, warm 2 tbsp vegetable oil over medium-high heat. Once the oil is shimmering, season the chicken with salt and pepper and add it to the skillet. Cook, undisturbed, for ⏱️ 1 minute to develop a crust. Then saute for ⏱️ 4 minutes. Transfer to a plate and keep warm.
salt and pepper (to taste)
5
Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about ⏱️ 3 minutes until vegetables are tender.
6
Cook
7
Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about ⏱️ 30 seconds until fragrant.
8
Stir
9
Give the sauce a stir and pour it into the skillet. Toss to coat only for ⏱️ 15-20 seconds to warm through. Remove from heat.
10
Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
cooked white rice (for serving)chopped Thai basil (for garnish)
Nutrition Facts
calories
373 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
323 mg
protein Content
24 g
trans Fat Content
1 g
cholesterol Content
81 mg
carbohydrate Content
13 g
saturated Fat Content
14 g
unsaturated Fat Content
11 g
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