Sweet Chili Coconut Chicken is a simple, quick dinner recipe that is delicious served over rice with a side of veggies. The sauce is a mouthwatering combination of coconut milk and sweet chili with a hint of lime in every bite.
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This Sweet Chili Coconut chicken recipe is very similar to my recipe for Sweet Chili Salmon, but with the addition of coconut milk and aromatics like garlic and ginger to give it even more flavor.
It’s an Asian-inspired recipe and pairs really well with rice and vegetables like broccoli or green beans as a side.
There is plenty of tropical flavored pan sauce to spoon over the top of both the chicken and rice to really amp up the flavor of this meal.
Why This Recipe Works
This is a quick and easy recipe to prepare. From start to finish, it takes less than 30 minutes to make.
It’s an incredibly flavorful dish thanks to the addition of the sauce that’s made from creamy coconut milk, sweet chili sauce, lime, ginger and garlic.
Because it’s not a spicy recipe, it’s a meal that even the kids will love!
Step-By-Step Instructions
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts: use small chicken breasts, thin cut chicken breasts, or pound thicker breasts out thinner.
- salt
- pepper
- 1/2 cup cornstarch
- 1 tablespoon extra virgin olive oil
- 1 can coconut milk: I recommend using full fat for the best flavor. I like Thai Kitchen brand as it doesn’t have a lot of unnecessary additives.
- 1/2 cup sweet chili sauce: if you’re gluten free, be sure to check the label as some sweet chili sauce does contain gluten.
- 2 limes (juiced and zested)
- 1 tablespoon ginger (minced)
- 2 cloves garlic (minced)
- fresh cilantro (optional garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Juice and zest the limes and mince the ginger and garlic.
Create!
Season both sides of the chicken with salt and pepper.
Place the cornstarch on a plate or in a shallow bowl and coat both sides of the chicken, shaking off any excess. You will likely not use all of the cornstarch.
Heat the olive oil in a large skillet over medium high heat.
Add the chicken and cook 5-6 minutes per side, or until done through. The internal temperature of chicken needs to reach 165ºF on a meat thermometer inserted into the center o the thickest portion.
Chef’s Tip: the cook time for the chicken with vary depending on how thick or thin your chicken breasts are.
Remove to a plate and tent with foil.
Lower the heat to medium and return the skillet to the stove top. There is no need to wipe out the skillet.
Whisk together the coconut milk, sweet chili sauce, lime juice and zest, ginger and garlic and add to the skillet.
Cook until warmed through and slightly thicken.
Return the chicken to the skillet and spoon the sauce over.
Present!
Garnish with cilantro, if desired.
Instant Pot Instructions
This recipe was originally shared as an Instant Pot recipe. Do keep in mind that the nutritional value will be slightly different due to the fact that you will not need to use cornstarch for this method and the chicken will not have a crispy exterior.
Set your Instant Pot to sauté and add the olive oil.
Season the chicken with salt and pepper and add to the hot Instant Pot. Cook for 3-4 minutes per side, then remove to a plate.
Place the rack that comes with the Instant Pot into the bottom and put the chicken on top of the rack.
Whisk together the ingredients for the sauce and pour over the chicken.
Place the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Do a natural release for 10 minutes before carefully venting and opening the pot.
Serve over rice, if desired, and top with the sauce from the pot.
Tips and Techniques
- Be sure that your chicken breasts are on the smaller side or use thin cut chicken breasts. The cook time will vary slightly depending on how thick or thin your chicken is.
- If you are gluten free, be sure to check the ingredients on the sweet chili sauce as some may contain gluten.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
More Chicken Recipes
Love this Sweet Chili Coconut Chicken recipe? Follow me on Pinterest, Instagram, and Facebook for more!
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Sweet Chili Coconut Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (small or thin cut)
- salt
- pepper
- 1/2 cup cornstarch
- 1 tablespoon extra virgin olive oil
- 1 13.66 ounce can coconut milk (full fat)
- 1/2 cup sweet chili sauce
- 2 limes (juiced and zested)
- 1 tablespoon ginger (minced)
- 2 cloves garlic (minced)
- fresh cilantro (optional garnish)
Instructions
- Season both sides of the chicken with salt and pepper.1 1/2 pounds boneless skinless chicken breasts, salt, pepper
- Place the cornstarch on a plate or in a shallow bowl and coat both sides of the chicken, shaking off any excess. You will likely not use all of the cornstarch.1/2 cup cornstarch
- Heat the olive oil in a large skillet over medium-high heat.1 tablespoon extra virgin olive oil
- Add the chicken and cook 5-6 minutes per side, or until done through. The internal temperature of chicken needs to reach 165ºF on a meat thermometer inserted into the center o the thickest portion.
- Remove to a plate and tent with foil.
- Lower the heat to medium and return the skillet to the stove top. There is no need to wipe out the skillet.
- Whisk together the coconut milk, sweet chili sauce, lime juice and zest, ginger and garlic and add to the skillet.1 13.66 ounce can coconut milk, 1/2 cup sweet chili sauce, 2 limes, 1 tablespoon ginger, 2 cloves garlic
- Cook until warmed through and slightly thicken.
- Return the chicken to the skillet and spoon the sauce over.
- Garnish with cilantro, if desired.fresh cilantro
Notes
Tips and Techniques
- Be sure that your chicken breasts are on the smaller side or use thin cut chicken breasts. The cook time will vary slightly depending on how thick or thin your chicken is.
- If you are gluten free, be sure to check the ingredients on the sweet chili sauce as some may contain gluten.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Instant Pot Instructions
This recipe was originally shared as an Instant Pot recipe. Do keep in mind that the nutritional value will be slightly different due to the fact that you will not need to use cornstarch for this method and the chicken will not have a crispy exterior. Set your Instant Pot to sauté and add the olive oil. Season the chicken with salt and pepper and add to the hot Instant Pot. Cook for 3-4 minutes per side, then remove to a plate. Place the rack that comes with the Instant Pot into the bottom and put the chicken on top of the rack. Whisk together the ingredients for the sauce and pour over the chicken. Place the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Do a natural release for 10 minutes before carefully venting and opening the pot. Serve over rice, if desired, and top with the sauce from the pot.Nutrition
This recipe was originally published on December 13, 2018. It was updated with an improved recipe, new photographs, step-by-step instructions, tips and techniques in July 2024.
