Orange Coconut Chicken

Transport your taste buds to the tropics with this irresistible Orange Coconut Chicken, a vibrant blend of creamy coconut milk, zesty fresh orange juice, and aromatic ginger and garlic. Perfectly seared chicken breasts are simmered in a luscious citrus-infused sauce, thickened to perfection with a touch of cornstarch. A hint of honey adds a subtle sweetness, while soy sauce balances the flavors with umami depth. The dish is beautifully finished with toasted coconut flakes and optional cilantro for a fresh, eye-catching garnish. Ready in just 40 minutes, this flavorful, gluten-free entrée pairs effortlessly with steamed rice or quinoa, making it an ideal weeknight dinner or impressive centerpiece for any gathering.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 1.5 cups coconut milk
• 0.5 cups fresh orange juice
• 1 tablespoon orange zest
• 2 tablespoons coconut oil
• 2 pieces garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 tablespoons soy sauce
• 1.5 tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cups toasted coconut flakes (for garnish)
• 1 tablespoon chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

In a large skillet, heat coconut oil over medium heat. Add the chicken breasts and sear them for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside.

Step 3

In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Step 4

Pour in the coconut milk, fresh orange juice, orange zest, soy sauce, and honey. Stir well to combine and bring the mixture to a gentle simmer.

Step 5

In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the skillet, stirring continuously until the sauce starts to thicken.

Step 6

Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer for 15 minutes or until fully cooked (internal temperature reaches 165°F).

Step 7

Once cooked, remove the skillet from heat. Garnish the dish with toasted coconut flakes and freshly chopped cilantro if desired.

Step 8

Serve the Orange Coconut Chicken over steamed rice, quinoa, or your preferred side dish. Drizzle extra sauce on top for added flavor.

Nutrition Facts

Serving size	1398.7 grams (1398.7g)

Amount per serving	% Daily Value*
Calories	2158

Total Fat 91.60g	117%
Saturated Fat 63.60g	318%
Polyunsaturated Fat 0.60g
Cholesterol 572mg	191%
Sodium 2923mg	127%
Total Carbohydrate 101.20g	37%
Dietary Fiber 10.90g	39%
Total Sugars 65.90g
Protein 222.60g	445%

Vitamin D 0IU	0%
Calcium 142mg	11%
Iron 7mg	41%
Potassium 957mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 42.0%

Carbs: 19.1%