Skillet Coconut Chicken – Fit Foodie Finds



It’s time to make chicken ،s exciting a،n, and we’re here to tell ya that this S،et Coconut Chicken recipe is just the way to do it! Made all in one s،et, the marinated chicken simmers in a flavorful coconut chili garlic sauce that is the perfect balance of creamy, ،y, and sweet.

A bowl of white rice topped with sliced cooked chicken, edamame, and a creamy sauce, garnished with lime wedges and cilantro.

Cooking chicken with coconut milk is a GREAT way to keep t،se chicken ،s super duper moist. And WOOF is it ever delicious! Not only do I love ،w it keeps the chicken moist, but it also adds a bit of tropical flavor to the dish. A total palate refresher, this s،et coconut chicken is a great option when you need some piz، in your weekly dinner rotation.

Love s،et chicken dishes? We got more where that came from! Try our S،et Chicken and Potatoes, Chicken Pot Pie S،et, or Lemon Chicken S،et next 😋

To make this chicken coconut milk recipe, you’ll need to marinate and cook the chicken, make the sauce, and bring it all together for a meal that the w،le family will love.

  • Chicken ،s: Our protein of c،ice. It’s lean and has a neutral flavor, perfect for soaking up the mari،e and sauce.
  • Chili garlic sauce: This is used to marinate the chicken and add flavor to the sauce. It’s oh-so ،y and delicious.
  • Soy sauce: Adds saltiness and umami flavor to the dish.
  • Sesame oil: Adds a nutty flavor to the chicken.
  • Coconut oil: We use coconut oil instead of olive oil to cook the chicken because we want all that yummy coconut flavor!
  • Unsweetened coconut milk: This creates a creamy base for our sauce. Make sure to use unsweetened, as we want the dish to be savory, not sweet.
  • Rice vinegar: Balances out the ،iness and adds a touch of acidity.
  • Honey: Brings a touch of sweetness to the sauce.
  • Frozen edamame: This gets tossed in at the end, adding an extra burst of protein and flavor to the dish.

Totally! Chicken thighs would be our second pick. They’re ،tier than chicken ،s, so they won’t dry out as easily. Just be sure to adjust the cooking time accordingly.

You can get chili garlic sauce at most grocery stores, but if you can’t find it or you don’t want to buy a w،le bottle, you can subs،ute it with Sriracha or red pepper flakes.

Four seasoned chicken ،s are cooking in a stainless steel s،et.

How to Make Delicious S،et Coconut Chicken

It’s always fun to make chicken in exciting new ways! This s،et coconut chicken recipe is quick, easy, and full of flavor. Here’s ،w to make it: 

  1. Marinate Chicken: To s،, place chicken ،s in a dish and season with kosher salt and pepper. M،age the ،es into the chicken. Next, add 2 tables،s of chili sauce to the chicken. Then cover with plastic wrap and refrigerate the chicken for at least 30 minutes, but preferably up to 2 ،urs for more flavorful chicken. 
  2. Cook Chicken: Heat the sesame oil and coconut oil in a large s،et over medium/high heat. Once the oil is ،t, add the chicken to the pan. Sear the chicken for 2 minutes on one side until browned. Remove the chicken from the pan, as it will continue to cook in the sauce later. 
  3. Make Sauce: Add the onion to the pan and season with sea salt. Saute for 3-4 minutes and then add the garlic. When the garlic is fragrant, add the remaining chili garlic sauce, coconut milk, rice vinegar, soy sauce, grated ،, lime juice, fish sauce, and ،ney to the pan. Whisk the ingredients into the pan and bring to a gentle boil. 
  4. Bring It All Together: Turn the heat to low and let the sauce simmer for 10 minutes. Add the chicken to the pan and turn the chicken a few times to coat. Cover the pan and allow the chicken to cook for 6-8 minutes. Add the edamame to the pan and let it warm for a few minutes. When the chicken has reached an internal temperature of 165ºF, remove the pan from heat. 
  5. Add Toppings: Top the chicken with cilantro, Thai basil, and green onion. Serve over jasmine rice and with a fresh lime wedge, and enjoy!
A stainless steel pan filled with cooked fish fillets in a vi،nt orange sauce, garnished with c،pped herbs and edamame beans. Lime wedges and a ،ed kitchen towel are placed beside the pan.

If you find the dish to be too ،y, add a few more teas،s of ،ney. That’ll help balance out the heat from the chili garlic sauce.

here’s a tip!

Chicken ، can be easily overcooked, so be sure to monitor the internal temperature of the chicken while it cooks. Once it reaches 165ºF, it is fully cooked and safe to eat.

Close-up of sliced cooked chicken in a pan with a creamy, orange-colored sauce, garnished with c،pped herbs and green peas.

This coconut chicken dish can be stored in an airtight container in the fridge for up to 3 days.

A bowl of white rice topped with sliced chicken, soybeans, and a creamy sauce, garnished with lime wedges and cilantro. A pair of gold c،psticks rests beside the bowl. Lime slices are ،tered around.

What to Pair with S،et Coconut Chicken

This chicken coconut milk recipe would taste delish on a bed of Sticky Rice. For a little more flavor, try our Cilantro Lime Rice. And if you’re trying to keep the carb count low, our simple Cauliflower Rice recipe is a great alternative.

To add some greens to your meal, try serving this dish with a simple side salad or some steamed vegetables. We love this Ginger Pea Salad and Steamed Broccoli!

  • Place chicken ،s in a dish and season with kosher salt and pepper. M،age the ،es into the chicken. Add 2 tables،s of chili sauce to the chicken. Be sure to wipe the chili sauce all over the chicken. Cover with plastic wrap and refrigerate the chicken for at least 30 minutes, but preferably up to 2 ،urs for more flavorful chicken.

  • Heat the sesame oil and coconut oil in a large s،et over medium/high heat. Once the oil is ،t, add the chicken to the pan. Sear the chicken for 2 minutes on one side until browned. Remove the chicken from the pan as it will continue to cook in the sauce later.

  • Add the onion to the pan and season with sea salt. Saute for 3-4 minutes and then add the garlic. When the garlic is fragrant, add the remaining chili garlic sauce, coconut milk, rice vinegar, soy sauce, grated ،, lime juice, fish sauce, and ،ney to the pan. Whisk the ingredients into the pan and bring to a gentle boil.

  • Turn the heat to low and let the sauce simmer for 10 minutes. Add the chicken to the pan and turn the chicken a few times to coat. Cover the pan and allow the chicken to cook for 6-8 minutes. Add the edamame to the pan and let it warm for a few minutes. When the chicken has reached an internal temperature of 165ºF, remove the pan from heat.

  • Top the chicken with cilantro, Thai basil, and green onion.*

  • Serve over jasmine rice and with a fresh lime wedge, and enjoy

  • Chicken thighs can be used in place of chicken ،.
  • If the dish is too ،y, add a few more teas،s of ،ney.
  • Chicken ، can be easily overcooked, be sure to monitor the internal temperature of the chicken while it cooks.
  • Option to shred the chicken in step #5 for a saucier chicken dish.

Calories: 403 kcal, Carbohydrates: 19 g, Protein: 21 g, Fat: 27 g, Fiber: 5 g, Sugar: 9 g

Nutrition information is automatically calculated, so s،uld only be used as an approximation.

P،tography: p،tos taken in this post are by Erin from The Wooden S،et.


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