Easy Coconut Chicken with Creamy Tangy Sauce

Easy Coconut Chicken with a creamy, tangy sauce that’s better than takeout. After making this many times, I’ve perfected the balance of coconut milk and lime juice for a sauce that’s both creamy and refreshing. The crispy chicken is coated in a golden, coconutty crust that’s irresistible. If you love recipes like this, you’ll also enjoy Easy Twix Cookie Bars with Caramel and Chocolate and Juicy Greek Chicken Burgers with Tzatziki Sauce.

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

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

• 2 boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp red pepper flakes
• 1 cup shredded coconut
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• Salt and pepper
• Red pepper flakes
• Garlic
• Ginger
• Optional: Fresh cilantro, chopped
• Optional: Green onions, sliced
• Optional: Lime wedges

How to Make Easy Coconut Chicken with Creamy Tangy Sauce

1. Step 1: In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the mixture, shaking off excess.
2. Step 2: In a large skillet, heat 2 tbsp oil over medium heat. Add chicken and cook until golden and crispy, about 5-7 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add coconut milk, lime juice, soy sauce, garlic, ginger, and red pepper flakes. Bring to a boil, then reduce heat and let simmer until slightly thickened, about 5 minutes.
4. Step 4: Return chicken to skillet, spoon sauce over the top. Let cook for another 5 minutes, until chicken is cooked through.
5. Step 5: Garnish with fresh cilantro, green onions, and lime wedges. Serve over rice or noodles.

Storing & Reheating Easy Coconut Chicken with Creamy Tangy Sauce

Short-Term Storage

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

Freezing Easy Coconut Chicken with Creamy Tangy Sauce

Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat in the oven or microwave.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through. Stir halfway through.

Recipe Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and add to the skillet before simmering.
• Best substitution: For a nut-free version, substitute the coconut milk with canned coconut cream and omit the shredded coconut.
• Make-ahead: Prepare the sauce and coat the chicken in the flour mixture. Store separately in the fridge until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the sauce is too thin, simmer it for a longer period of time. If it's too thick, add a little water or chicken broth to thin it out.

Easy Coconut Chicken with Creamy Tangy Sauce

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp red pepper flakes
• 1 cup shredded coconut
• 1/2 cup all-purpose flour
• Salt and pepper, to taste

Seasonings

• Salt and pepper
• Red pepper flakes
• Garlic
• Ginger

Optional Toppings

• Fresh cilantro, chopped
• Green onions, sliced
• Lime wedges

Instructions

1. Step 1: In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the mixture, shaking off excess.
2. Step 2: In a large skillet, heat 2 tbsp oil over medium heat. Add chicken and cook until golden and crispy, about 5-7 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add coconut milk, lime juice, soy sauce, garlic, ginger, and red pepper flakes. Bring to a boil, then reduce heat and let simmer until slightly thickened, about 5 minutes.
4. Step 4: Return chicken to skillet, spoon sauce over the top. Let cook for another 5 minutes, until chicken is cooked through.
5. Step 5: Garnish with fresh cilantro, green onions, and lime wedges. Serve over rice or noodles.

Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and add to the skillet before simmering.
• Best substitution: For a nut-free version, substitute the coconut milk with canned coconut cream and omit the shredded coconut.
• Make-ahead: Prepare the sauce and coat the chicken in the flour mixture. Store separately in the fridge until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the sauce is too thin, simmer it for a longer period of time. If it's too thick, add a little water or chicken broth to thin it out.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat in the oven or microwave.
• Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes, until warmed through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through. Stir halfway through.
• Make ahead: The sauce can be made ahead and refrigerated for up to 2 days.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 28g
• Carbs: 20g
• Fiber: 2g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 75mg
• Sat. Fat: 18g

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

Easy Coconut Chicken with Creamy Tangy Sauce FAQs

A Warm Final Note

I can’t wait for you to try Easy Coconut Chicken 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!