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Coconut Milk Chicken

Prep Time:

​

Cook Time:

10 minutes

Serves:

4 Servings

Our Product:

HONEY

Type:

MAIN DISH

Take your taste buds on a journey with this sweet-and-spicy Coconut Milk Chicken! This dish combines tender chicken, creamy coconut milk, and Fingerlakes Honey Company’s flavorful dried herbs and honey for a perfect harmony of international flavors. Whether you’re exploring new cuisines or just craving something bold and delicious, this recipe delivers a rich, aromatic meal that’s sure to bee unforgettable!

Coconut Milk Chicken

Ingredients

CHICKEN

  • 2 large chicken breasts

  • 1/4 cup flour

  • 1 teaspoon salt

  • 1/2 tsp EACH ground ginger, garlic powder, ground coriander, turmeric powder, pepper


TO COOK

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 2 green onions, chopped white and green parts separated

  • 2 teaspoons freshly grated ginger or 3/4 tsp ground

  • 4 garlic cloves, minced or 1 tsp ground



COCONUT SAUCE

  • 1- 13.5oz Can quality coconut milk

  • 2 teaspoons cornstarch

  • 1/4 cup Asian sweet chili sauce

  • 3-4 tablespoons Fingerlakes Honey Company Honey (start with 3)

  • 1/4 cup lime juice

  • 1 tablespoon reduced sodium soy sauce

  • 1 tablespoon Asian chili sauce more or less to taste

  • 1 teaspoon Fingerlakes Honey Company dried basil

  • Garnish (optional)

  • sliced fresno or jalapeno peppers

  • chopped cilantro

  • sliced green onions

HONEY

DIRECTIONS

  1. Whisk the coconut sauce ingredients together, set aside.


  2. Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.


  3. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.


  4. Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.


  5. Reduce heat to medium and add a drizzle of olive oil if needed. Add white parts of green onions and cook one minute. Add garlic and ginger and cook 30 seconds.


  6. Reduce heat to low and stir in the sauce, scraping up any brown bits on the bottom of the pan. Bring to a simmer until sauce is thickened, 1-2 minutes. Carefully taste (don't burn your tongue!) and adjust to taste, adding additional honey for sweeter or lime juice for tangier.


  7. Add chicken and warm through. Garnish with cilantro and/or basil and green onions. Serve over rice.


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