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A piece of sweet chili coconut chicken being lifted up with a wood turner in the skillet with more chicken and sauce all around it.
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4.84 from 6 votes

Sweet Chili Coconut Chicken

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Chicken, Gluten Free
Servings: 6 servings
Calories: 371kcal

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.
** Nutritional information is an estimate and may vary.

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

Serving: 1serving | Calories: 371kcal | Carbohydrates: 25g | Protein: 26g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 548mg | Potassium: 595mg | Fiber: 1g | Sugar: 11g | Vitamin A: 46IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 3mg