Easy Coconut Chicken Recipe with Creamy Tangy Sauce

Easy Coconut Chicken is a quick and delicious meal that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy, tangy sauce. The golden chicken pieces in this coconut milk sauce are irresistible. Try it with my Easy Mediterranean Baked Cod for a complete meal. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding for a Refreshing Breakfast and Easy Mediterranean Baked Cod with Tomatoes and Olives.

What You'll Need for Easy Coconut Chicken Recipe with Creamy Tangy Sauce

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tbsp grated ginger
• 1 tbsp garlic, minced
• 1 tsp red pepper flakes
• Salt and pepper, to taste
• 1 tbsp cornstarch mixed with 1 tbsp water
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: Sliced green onions
• Optional: Toasted coconut flakes
• Optional: Lime wedges

How to Make Easy Coconut Chicken Recipe with Creamy Tangy Sauce

1. Step 1: Season chicken with salt, pepper, and 1 tbsp olive oil. Heat a large skillet over medium-high heat and cook chicken until browned, about 5 minutes per side. Remove chicken and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Whisk in coconut milk, fish sauce, lime juice, brown sugar, soy sauce, chili garlic sauce, ginger, garlic, and red pepper flakes. Bring to a simmer.
3. Step 3: Stir in cornstarch mixture and bring to a boil. Reduce heat and let simmer until sauce thickens, about 5 minutes. Return chicken to skillet and cook until heated through, about 5 minutes.
4. Step 4: Garnish with cilantro, green onions, toasted coconut, and lime wedges. Serve over rice or noodles.

Storing & Reheating Easy Coconut Chicken Recipe with Creamy Tangy Sauce

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: The sauce can be made up to 2 days ahead. Reheat before adding the chicken.

Freezing Easy Coconut Chicken Recipe with Creamy Tangy Sauce

Freeze cooked chicken and sauce separately for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a thicker sauce, add more cornstarch mixture.
• Best substitution: Use chicken broth instead of fish sauce for a more mild flavor.
• Make-ahead: The sauce can be made ahead of time and reheated when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.

Easy Coconut Chicken Recipe with Creamy Tangy Sauce

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Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tbsp grated ginger
• 1 tbsp garlic, minced
• 1 tsp red pepper flakes

Seasonings

• Salt and pepper, to taste
• 1 tbsp cornstarch mixed with 1 tbsp water
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro, for garnish

Optional Toppings

• Sliced green onions
• Toasted coconut flakes
• Lime wedges

Instructions

1. Step 1: Season chicken with salt, pepper, and 1 tbsp olive oil. Heat a large skillet over medium-high heat and cook chicken until browned, about 5 minutes per side. Remove chicken and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Whisk in coconut milk, fish sauce, lime juice, brown sugar, soy sauce, chili garlic sauce, ginger, garlic, and red pepper flakes. Bring to a simmer.
3. Step 3: Stir in cornstarch mixture and bring to a boil. Reduce heat and let simmer until sauce thickens, about 5 minutes. Return chicken to skillet and cook until heated through, about 5 minutes.
4. Step 4: Garnish with cilantro, green onions, toasted coconut, and lime wedges. Serve over rice or noodles.

Notes

• Chef tip: For a thicker sauce, add more cornstarch mixture.
• Best substitution: Use chicken broth instead of fish sauce for a more mild flavor.
• Make-ahead: The sauce can be made ahead of time and reheated when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: The sauce can be made up to 2 days ahead. Reheat before adding the chicken.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 18g
• Carbs: 12g
• Fiber: 1g
• Sugar: 7g
• Sodium: 1700mg
• Cholesterol: 75mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Coconut Chicken Recipe with Creamy Tangy Sauce FAQs

A Warm Final Note

I can’t wait for you to try Easy Coconut Chicken Recipe with Creamy Tangy Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!