Coconut Chicken

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 252 calories
    • Fat 13 g
    • Sat Fat 8 g
    • Cholesterol 78 mg
    • Sodium 992 mg
    • Protein 29 mg
    • Carbohydrate 4 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 53 mg


  1. Check 4 boneless, skinless chicken breast halves
  2. Check 1tablespoon olive oil
  3. Check 2 garlic cloves, peeled and cut in half lengthwise
  4. Check 1/4teaspoon crushed red pepper flakes or 1 sliced small red Thai chili
  5. Check 1teaspoon kosher salt
  6. Check freshly ground black pepper
  7. Check 1 (14-ounce) can light coconut milk
  8. Check shredded zest and juice of 1 lime
  9. Check 1tablespoon Thai fish sauce
  10. Check 2tablespoons cilantro leaves, chopped


  1. Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic and pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.)
  2. Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, coconut milk, and lime zest and juice.
  3. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm.
  4. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.