Easy coconut caramel chicken

Who could say no to juicy chicken cooked in aromatic coconut sauce? This coconut caramel chicken is the perfect easy dinner served with steamed rice.

Ingredients needed

Full recipe + amounts can be found in the recipe card below.

• Chicken thighs. Boneless + skinless.
• Garlic. 
• Ginger.
• Coconut cream. Coconut milk can also be used.
• Soy sauce. Tamari or Coconut aminos an be substituted.
• Fish sauce.
• Brown sugar. 
• Rice vinegar / Lemon or lime juice.
• Red chilli.

How to make coconut caramel chicken

1. Cook the chicken: Cube boneless chicken thighs into bite-sized pieces. Season generously with salt then cook in a hot pan until golden brown on all sides. The chicken doesn’t have to be fully cooked at this stage. Remove from the pan and set aside.
2. Make the sauce: In the same pan, cook the garlic, ginger and red chilli (if using) for a minute then pour in the coconut cream and sugar. Bring to a simmer then add the soy sauce, fish sauce and rice vinegar. Lemon or lime juice can be substituted. Allow the sauce to simmer and reduce slightly then add the chicken and any of its resting juices back in. Cook for 7-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
3. Serve: Serve the chicken and sauce over rice or noodles. Garnish with sliced spring onions, fresh cilantro/coriander and finely diced chillies.

Better-than-takeout recipes

1. General Tso’s chicken
2. Honey soy crispy beef and noodles
3. Sweet and sticky Orange chicken

Easy coconut caramel chicken

Who could say no to juicy chicken cooked in aromatic coconut sauce? This coconut caramel chicken is the perfect easy dinner served with steamed rice.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Dinner

Cuisine: Vietnamese

Keyword: Caramel chicken, chicken recipe, Coconut caramel chicken

Servings: 4

Calories: 379kcal

Author: Alida Ryder

1x2x3x

Ingredients

• ▢ 500 g boneless, skinless chicken thighs cubed
• ▢ 1 tsp salt

For the sauce

• ▢ 2 tbsp oil
• ▢ 2 tsp garlic crushed
• ▢ 2 tsp ginger crushed
• ▢ 1-2 tsp red chillies finely chopped (to taste)
• ▢ 400 g (14oz) coconut cream / coconut milk
• ▢ 1/3 cup brown sugar
• ▢ 1/3 cup soy sauce (Tamari / Coconut Aminos can be substituted)
• ▢ 2 tsp fish sauce
• ▢ 1 tbsp rice vinegar / lemon juice

To serve

• ▢ Rice / noodles
• ▢ fresh cilantro / coriander
• ▢ sliced spring / green onion
• ▢ finely chopped chillies

Instructions

• Cube the chicken thighs into bite-sized pieces. Season generously with salt.
• Cook the chicken in a hot pan until golden brown on all sides. The chicken doesn't have to be fully cooked at this stage. Remove from the pan and set aside.
• In the same pan you cooked the chicken in, add a splash of oil then cook the the garlic, ginger and red chilli (if using) for a minute until fragrant.
• Pour in the coconut cream and sugar. Bring to a simmer then add the soy sauce, fish sauce and rice vinegar.
• Allow the sauce to simmer and reduce slightly then add the chicken and any of its resting juices back in.
• Cook for 7-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
• Serve the chicken and sauce over rice or noodles. Garnish with sliced spring onions, fresh cilantro/coriander and finely diced chillies.

Nutrition

Calories: 379kcal | Carbohydrates: 23g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 2097mg | Potassium: 372mg | Fiber: 1g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

Tried this recipe?Let us know how it was!