Coconut Chicken with Peach Sauce
A delightful dish featuring crispy coconut chicken paired with a sweet and tangy peach sauce.
Equipment
- Food processor For chopping the coconut.
- Nonstick skillet For cooking the chicken.
Ingredients
Main Ingredients
- 4 servings long grain white rice, prepared
- 1 boneless skinless chicken breast cut into 1-inch cubes
- 0.5 cup sweetened shredded coconut
- 0.5 cup panko bread crumbs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 1 large egg room temperature, beaten
- 2 tablespoons canola oil
Instructions
- In a food processor, add the shredded coconut and pulse until finely chopped. Then, add the panko, salt, and pepper, and pulse once or twice until just mixed.
- Set out three medium bowls. In the first bowl, add the flour. In the second bowl, add the beaten egg. In the third bowl, add the coconut mixture.
- Dredge each chicken piece in the flour, shaking off any excess. Next, dip it into the egg mixture, and finally coat it in the coconut mixture.
- In a large nonstick skillet, heat the canola oil over medium-high heat. Once hot, add the coconut-coated chicken and cook for about 4-5 minutes on each side.
- Lower the heat to medium. In the same skillet, add the peach preserves, olive oil, soy sauce, apple cider vinegar, dijon mustard, minced garlic, salt, black pepper, and red pepper flakes.
- Add the cooked chicken back into the skillet and toss until well coated in the sauce.
Notes
For a spicier kick, increase the amount of red pepper flakes. You can substitute the peach preserves with apricot or mango preserves for a different flavor.