Coconut Chicken in Sweet Chili Sauce
It's all about the combo of a few simple ingredients and getting creative. Ginger, garlic and coconut - this will make your taste buds happy. The sauce only calls for three ingredients. Everything is made in one wok or frying pan. Serve with rice. Dairy-free and high in protein.
Equipment
- 1 Wok or frying pan
Ingredients
- 1.3 lb. 600g chicken breast, chopped
- ½ tsp. ground ginger
- ½ tsp. garlic powder
- 4 tbsp. all-purpose flour
- 4 tbsp. desiccated coconut
- 1 egg
- 1 tbsp. olive oil
- 1 tbsp. coconut oil
- salt and pepper
For the Sauce
- ½ cup 120ml water
- 5 tbsp. sweet chili sauce
- 2 tbsp. tomato ketchup
Instructions
- Season the chopped chicken with spices and season with salt and pepper. Then coat in 1 tablespoon of oil.1.3 lb. 600g chicken breast, chopped, ½ tsp. ground ginger, 1 tbsp. olive oil, salt and pepper, ½ tsp. garlic powder
- In a bowl or deep plate, combine the flour and desiccated coconut.4 tbsp. all-purpose flour, 4 tbsp. desiccated coconut
- In a separate bowl beat the egg and season with salt and pepper.1 egg, salt and pepper
- Coat the chicken, dipping it first into the beaten egg, then into the flour and coconut mixture.
- Heat the coconut oil in a wok or a larger pan, over medium-high heat.1 tbsp. coconut oil
- Add the coated chicken to the wok or pan and fry for approximately 2-3 minutes. Turn the chicken over, and fry the other side for a further 2-3 minutes until golden and cooked through.
- Now move the meat over to one side of the wok and pour water into the empty space and bring to a boil.½ cup 120ml water
- Add the sweet chili sauce and tomato ketchup, mix well and bring to the boil again.5 tbsp. sweet chili sauce, 2 tbsp. tomato ketchup
- Combine the sauce with the meat, stirring every now and then. Heat everything together and bring to a boil.
- Serve with rice and coriander.
Video
Notes
Estimated nutrition per serving
- 368 cals
- 15g fats
- 20g carbs
- 36g protein