Creamy Coconut Milk Chicken
An easy one pan dinner thats full of flavor that you can adjust to your liking
Equipment
- 1 large skillet
Ingredients
- 1 package boneless skinless chicken thighs I prefer Bell & Evans
- 1½ teaspoons kosher salt
- 1½ teaspoon cajun spice mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium onion diced
- 5-6 cloves garlic minced
- 2 teaspoons ginger fresh is best, I used what I had on hand
- 1½ cups chicken stock or broth
- 1 fresh lime juiced
- 1 tablespoon brown sugar
- 3 teaspoons soy sauce
- 1 15 ounce can unsweetend coconut milk
Instructions
- In a small dish mix all your seasoning spices together. Sprinkle all over the chicken. In your skillet set over medium-high heat add some olive oil or coconut oil. Add the chicken top side down first. Sear for 3-5 minutes or until they release from the pan without scraping them. They should be browned and almost cooked through. Turning once let them brown for another 3-5 minutes. Then remove to a plate and set aside.
- Using the same skillet, over medum heat, add more oil if needed and then add the onions and saute for 3-4 minutes, stirring often. Once they are translucent add the garlic and ginger and cook for another minute.
- Add the chicken stock and bring to a boil. Reduce to a simmer for 5-8 minutes, stir in the lime juice, brown sugar and soy sauce. Once reduced add the coconut milk. If you want the liquid thicker you can mix 1 tablespoon of corn starch with 1 tablespoon of water and add this to help thicken your sauce.
- Add the chicken back to the skillet. Cover and cook for another minute or two, or until the chicken is cooked through.
- Serve over white rice