Asian Coconut Chicken Recipe | Easy Chinese Buffet Style Dinner
Tender chicken simmered in a creamy coconut sauce with garlic, ginger, soy, and a touch of sweetness for an easy, takeout-style dinner at home. Serve over rice with veggies for a cozy, balanced meal.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken breast or thighs, thinly sliced across the grain
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- Pinch of white pepper (optional)
- 1 tbsp neutral oil (canola, avocado, or peanut)
- 1 can (13–14 oz) full-fat coconut milk, well shaken
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1–2 tbsp brown sugar, to taste
- 2 tsp rice vinegar (or lime juice)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1–2 tsp cornstarch
- Pinch of red pepper flakes or a few drops chili oil (optional)
- Green onions, thinly sliced, for garnish
- Toasted sesame seeds, for garnish
- Steamed jasmine rice or rice noodles, for serving
- Lightly steamed broccoli, snap peas, or bok choy, for serving
Instructions
Instructions
- Slice the chicken into thin strips and pat dry.
- Toss the chicken with cornstarch, soy sauce, sesame oil, and a pinch of white pepper, then let it sit for 10 minutes.
- In a bowl, whisk coconut milk, soy sauce, brown sugar, rice vinegar or lime juice, minced garlic, and grated ginger.
- Stir cornstarch into the coconut sauce until smooth and adjust sweetness, salt, and tang to taste.
- Heat a large skillet or wok over medium-high heat and add the neutral oil.
- Spread the chicken in a single layer and sear undisturbed for 2 minutes, then stir and cook until just cooked through and lightly golden, about 4–5 minutes total.
- Transfer the chicken to a plate.
- Lower heat to medium, whisk the sauce again, and pour it into the pan.
- Simmer the sauce for 2–3 minutes, stirring, until it thickens and turns glossy.
- Return the chicken and any juices to the pan, toss to coat, and simmer for 1 minute to meld flavors.
- Adjust seasoning with soy for salt, sugar for sweetness, vinegar or lime for brightness, and chili for heat as desired.
- Garnish with sliced green onions and toasted sesame seeds and serve hot over rice with steamed vegetables.
Notes
Work in batches if needed to avoid overcrowding so the chicken sears properly. Keep the sauce at a gentle simmer to prevent coconut milk from splitting. Full-fat coconut milk gives the best body and gloss. For gluten-free, use tamari. Add vegetables like bell peppers, mushrooms, or snow peas in the last few minutes. Leftovers keep up to 4 days refrigerated or 2 months frozen; reheat gently with a splash of water or coconut milk.