Skillet Coconut Chicken

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

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

• 4 boneless, skinless chicken breasts
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• ½ cup chili garlic sauce, separated
• 1 teaspoon soy sauce
• 1.5 tablespoons sesame oil, separated
• 1 tablespoon coconut oil
• 1 small white onion, minced
• 2 large cloves garlic, grated or minced (or 4 small)
• ½ teaspoon sea salt
• 15 oz. unsweetened coconut milk
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh lime juice
• 1 teaspoon fish sauce
• 1 teaspoon honey
• 10 oz. frozen edamame
• 2 tablespoons fresh cilantro, chopped
• 4-6 Thai basil leaves
• 2 green onions, minced