Hello, FoodieFront family! Today, we’re delving into the heart of Chinese cuisine with a recipe that will take your taste senses to the bustling streets of Beijing: our delectable Chinese Coconut Chicken. This meal is the perfect combination of rich flavors, creamy textures, and exotic coconut delight. So, roll up your sleeves, don your apron, and join me on a gastronomic adventure!
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INGREDIENTS
- 500 gram boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup coconut milk (opt for the full-fat version for extra creaminess)
- 1/2 cup soy sauce
- 2 tablespoons oyster sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1/4 cup water
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro and sliced green onions for garnish
INSTRUCTIONS
Marinate the Chicken:
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Mix together soy sauce, oyster sauce, grated ginger, chopped garlic, and sesame oil in a bowl.
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Make sure all of the chicken pieces are thoroughly coated before adding them to the marinade.
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Allow the flavors to mingle for at least half an hour by covering and chilling.
Cooking the Chicken:
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In a wok or sizable skillet, heat the vegetable oil over medium-high heat.
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When the chicken has marinated, add it and cook it through and browned.
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After taking the chicken out of the pan, set it aside.
Prepare the Sauce:
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Mix the coconut milk, water-dissolved cornstarch, and any leftover marinade in the same pan.
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Continue stirring until the sauce reaches the desired consistency.
Combine and Simmer:
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Put the cooked chicken back in the pan and make sure all of the delicious coconut sauce is on it.
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Allow the flavors to develop by simmering it for a further five to seven minutes.
Serve and Garnish:
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Serve your Chinese Coconut Chicken over noodles or steamed rice.
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For the ideal finishing touch, garnish with sliced green onions and fresh cilantro.
Chinese Coconut Chicken
Take a taste-filled trip with our recipe for Chinese Coconut Chicken! Savor the delicious combination of soft chicken, spicy spices, and creamy coconut. Improve your cooking skills and learn the recipe for a dish that entices the senses.
Ingredients
- 500 gram boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup coconut milk (opt for the full-fat version for extra creaminess)
- 1/2 cup soy sauce
- 2 tablespoons oyster sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1/4 cup water
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro and sliced green onions for garnish
Instructions
Marinate the Chicken:
- Mix together soy sauce, oyster sauce, grated ginger, chopped garlic, and sesame oil in a bowl.
- Make sure all of the chicken pieces are thoroughly coated before adding them to the marinade.
- Allow the flavors to mingle for at least half an hour by covering and chilling.
Cooking the Chicken:
- In a wok or sizable skillet, heat the vegetable oil over medium-high heat.
- When the chicken has marinated, add it and cook it through and browned.
- After taking the chicken out of the pan, set it aside.
Prepare the Sauce:
- Mix the coconut milk, water-dissolved cornstarch, and any leftover marinade in the same pan.
- Continue stirring until the sauce reaches the desired consistency.
Combine and Simmer:
- Put the cooked chicken back in the pan and make sure all of the delicious coconut sauce is on it.
- Allow the flavors to develop by simmering it for a further five to seven minutes.
Serve and Garnish:
- Serve your Chinese Coconut Chicken over noodles or steamed rice.
- For the ideal finishing touch, garnish with sliced green onions and fresh cilantro.
Video
Notes
Pro Tip:
Ever wonder why this Chinese Coconut Chicken is so exceptional? The key ingredient is the coconut milk, which gives the meal a lovely smoothness and a hint of sweetness. Because coconut milk contains good fats that help support a balanced diet, it is also well-known for its health benefits. Therefore, by consuming this unique and delectable food, you are not only rewarding your taste buds but also providing nourishment for your body.Also: Hungry for More? How to Make Cracker Barrel Squash Casserole(Recipe)
Frequently Asked Questions:
Q: Can I use chicken thighs instead of chicken breasts in this recipe?
A: Without a doubt! If you like, you can substitute chicken thighs. Simply adjust the cooking time to ensure they are well done.
Q: Is coconut milk necessary, or can I substitute it with something else?
A: Coconut milk adds a unique flavor to the dish, but if you have dietary limitations or preferences, you can replace it with a nondairy milk option. Keep in mind that the flavor will vary.
Q: Can I make Chinese Coconut Chicken ahead of time?
A: Yes, you can make the dish ahead of time and reheat it before serving. Simply refrigerate the cooked chicken and sauce separately in sealed containers.
Q: What sides pair well with Chinese Coconut Chicken?
A: It goes well with steamed rice, noodles, or quinoa. Broccoli and bok choy are fantastic vegetable side dishes.
Q: Is this recipe spicy?
A: The recipe is not extremely spicy as written. Depending on your taste, adjust the heat level by adding more or less ginger and garlic.
Q: Can I freeze Chinese Coconut Chicken?
A: While the texture of the coconut milk may alter slightly when frozen, this meal can be frozen. For the greatest results, thaw it in the refrigerator before reheating.
Q: How can I make the dish gluten-free?
A: To make this recipe gluten-free, use gluten-free soy sauce and make sure all other condiments are gluten-free as well.
Q: Can I use light coconut milk instead of full-fat?
A: You can use light coconut milk, but keep in mind that the texture will be less creamy. Full-fat coconut milk has a more robust flavor.
Q: What’s the significance of marinating the chicken?
A: Marinating infuses ingredients into the chicken, making it more soft and improving the overall flavor of the dish. For a delicious result, allow at least 30 minutes.
Nutrition Fact –
Nutritional Overview (Per Serving):
Calories: Approximately 400-500 kcal
Protein: 25-30 grams
Carbohydrates: 10-15 grams
Dietary Fiber: 1-2 grams
Sugars: 2-4 grams
Fat: 25-30 grams
Saturated Fat: 10-15 grams
Cholesterol: 75-100 mg
Sodium: 800-1000 mg
