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Adriana Rose

Coconut Milk Chicken: A Creamy Delight to Savor!

Coconut Milk Chicken is a creamy and flavorful dish made with tender chicken thighs simmered in a rich coconut milk sauce, perfect for serving over rice or noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can 13.5 ounces coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon fresh ginger grated
  • 1/2 cup bell peppers sliced (any color)
  • 1/2 cup green onions chopped
  • Fresh cilantro for garnish optional

Method
 

  1. In a large bowl, combine the chicken thighs with olive oil, salt, black pepper, garlic powder, and onion powder. Mix well to coat the chicken evenly.
  2. Heat a large skillet over medium heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the coconut milk, soy sauce, lime juice, and grated ginger. Stir to combine and bring to a gentle simmer.
  4. Return the chicken to the skillet, nestling it into the coconut milk mixture. Add the sliced bell peppers and cook for an additional 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Once the chicken is heated through and the sauce has thickened, remove from heat. Garnish with chopped green onions and fresh cilantro if desired.
  6. Serve hot over rice or noodles to soak up the delicious sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 6gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a spicier kick, add a teaspoon of red pepper flakes or a diced jalapeño to the coconut milk mixture.
  • Substitute chicken thighs with boneless, skinless chicken breasts for a leaner option, adjusting cooking time as needed to ensure they remain juicy.

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