HomeRecipesThai Coconut Chicken
Thai Coconut Chicken
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Ingredients
1 cup
uncooked jasmine rice or white rice
2 cups
water
1 can (14 oz/398 ml)
light coconut milk
1 pkg
Thai Coconut Soup Seasoning
1 lb (450 g)
boneless, skinless chicken breasts, about 2 breasts
Sea Salt, to taste
Black Pepper, to taste
12 tbsp
oil
1 tsp
fish sauce, optional
2
bell peppers
2 cups
snap peas
1
lime

Toppings (optional): lime zest, toasted coconut

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In Multipurpose Steamer, combine rice and water. Top with tray; microwave uncovered, on high, 16–18 min, or until tender.  
  2. In bowl, combine coconut milk and seasoning. Set aside.  
  3. To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have four pieces in total. Season chicken with salt and pepper. 
  4. Heat oil in large sauté pan over medium-high heat. Add chicken to pan; cook 4–5 min per side until golden brown and cooked through. Place on a plate; cover to keep warm.   
  5. In the same pan (don’t wash), add coconut milk mixture and fish sauce, if using. Bring to a boil over high heat. 
  6. Meanwhile, slice bell peppers. Trim snap peas. Reduce heat to medium-high, add bell peppers and snap peas. Cook until vegetables are tender-crisp and liquid has reduced slightly, about 2 min.   
  7. Serve chicken over rice; spoon vegetables and sauce on top. Using 2-in-1 Citrus Press, squeeze in juice from lime on top, add additional toppings, if desired.   
Tips

Although fish sauce is optional, it’s worth adding to this recipe! It adds a little saltiness and funkiness (it is made from fermented fish after all!). You can usually find it in the international food aisle in the grocery store.  

Perfectly Balance Your Plate

This is a perfectly balanced plate.

Nutritional Information

Per serving: Calories 450, Fat 11 g (Saturated 6 g, Trans 0 g), Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 53 g (Fibre 4 g, Sugars 8 g), Protein 33 g.

Thai Coconut Chicken
20 min
4 servings
$4.60/serving
What you'll need
Multipurpose SteamerMultipurpose Steamer
Multipurpose Steamer
68 Reviews
$63.00
HomeRecipesThai Coconut Chicken
Thai Coconut Chicken
Thai Coconut Chicken
Share it!

Ingredients
1 cup
uncooked jasmine rice or white rice
2 cups
water
1 can (14 oz/398 ml)
light coconut milk
1 pkg
Thai Coconut Soup Seasoning
1 lb (450 g)
boneless, skinless chicken breasts, about 2 breasts
Sea Salt, to taste
Black Pepper, to taste
12 tbsp
oil
1 tsp
fish sauce, optional
2
bell peppers
2 cups
snap peas
1
lime

Toppings (optional): lime zest, toasted coconut

20 min
4 servings
$4.60/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In Multipurpose Steamer, combine rice and water. Top with tray; microwave uncovered, on high, 16–18 min, or until tender.  
  2. In bowl, combine coconut milk and seasoning. Set aside.  
  3. To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have four pieces in total. Season chicken with salt and pepper. 
  4. Heat oil in large sauté pan over medium-high heat. Add chicken to pan; cook 4–5 min per side until golden brown and cooked through. Place on a plate; cover to keep warm.   
  5. In the same pan (don’t wash), add coconut milk mixture and fish sauce, if using. Bring to a boil over high heat. 
  6. Meanwhile, slice bell peppers. Trim snap peas. Reduce heat to medium-high, add bell peppers and snap peas. Cook until vegetables are tender-crisp and liquid has reduced slightly, about 2 min.   
  7. Serve chicken over rice; spoon vegetables and sauce on top. Using 2-in-1 Citrus Press, squeeze in juice from lime on top, add additional toppings, if desired.   
What you'll need
Multipurpose SteamerMultipurpose Steamer
Multipurpose Steamer
68 Reviews
$63.00
Tips

Although fish sauce is optional, it’s worth adding to this recipe! It adds a little saltiness and funkiness (it is made from fermented fish after all!). You can usually find it in the international food aisle in the grocery store.  

Perfectly Balance Your Plate

This is a perfectly balanced plate.

Nutritional Information

Per serving: Calories 450, Fat 11 g (Saturated 6 g, Trans 0 g), Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 53 g (Fibre 4 g, Sugars 8 g), Protein 33 g.

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