Coconut Peach Chicken
Coconut Peach Chicken
Coconut Peach Chicken is a Caribbean recipe categorized as dinner, main course, with 15 min of prep, 20 min of cooking, and 35 min total. It yields 4 servings.
About This Recipe
Juicy pieces of chicken are enveloped in a creamy coconut sauce, complemented by the sweet and tangy essence of fresh peaches, delivering a perfect balance of savory and bright notes.
This dish beautifully marries the aromatic richness of coconut with the refreshing burst of stone fruit, making it perfect for summer gatherings, cozy dinners, or special occasions when you want to wow guests.
- Pair with a chilled glass of Pinot Grigio or a light Riesling to echo the sweetness and tropical notes.
- Serve over fluffy jasmine rice or alongside a crisp cucumber salad to add lightness and textural contrast.
Mealtime: Dinner, Main Course
Cuisine: Caribbean
Cooking Time: 30-Minute Meal
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
Estimated nutrition facts for one generous serving of this galactic-inspired dish.
| Calories | 391 |
|---|---|
| Protein | 38 g |
| Total Fat | 24 g |
| Fiber | 2 g |
| Sodium | 570 mg |
Ingredients
- 1 1/4 lb boneless skinless chicken breast, cut into bite-size pieces (570g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (0.5g)
- 1 tablespoon neutral oil (15mL)
- 1 red bell pepper, sliced (150g)
- 1 tablespoon grated fresh ginger (15g)
- 2 garlic cloves, minced (6g)
- 1 cup unsweetened coconut milk (240mL)
- 1 tablespoon low-sodium soy sauce (15mL)
- 2 teaspoons brown sugar (9g)
- 1 tablespoon fresh lime juice (15mL)
- 1 teaspoon cornstarch (3g)
- 1 tablespoon water (15mL)
- 2 ripe but firm peaches, sliced (300g)
- 2 tablespoons fresh cilantro, chopped (8g)
Utensils
- Large skillet
- Plate
- Small bowl
- Whisk or fork
- Measuring spoons
- Cutting board
- Knife
- Spatula or wooden spoon
- Grater
Step by Step Instructions
- Season the chicken breast pieces with the kosher salt and black pepper.
- Whisk the coconut milk, soy sauce, brown sugar, and lime juice, and mix the cornstarch with the water in a separate cup.
- Heat the neutral oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, until browned and every piece reaches 165°F (74°C); transfer it to a plate.
- Add the bell pepper and cook for 3 minutes, then add the ginger and garlic and cook for 30 seconds.
- Pour in the coconut mixture and simmer for 3 minutes, then stir in the cornstarch slurry until lightly thickened.
- Add the peaches and cook for 1 minute, then return the chicken and toss for 1 minute.
- Remove the Coconut Peach Chicken from the heat and finish with the cilantro.
Variations & Serving Suggestions
- Replace fresh peaches with 2 cups thawed and drained frozen peaches.
- Replace chicken breast with equal-weight boneless chicken thighs and cook to 165°F (74°C).
- Replace coconut milk with 3/4 cup cashew cream plus 1/4 cup chicken broth.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Coconut Peach Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Coconut Peach Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowls, whisk, large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Helpful Recipe Tips & FAQs
Can I use frozen peaches?
Replace the fresh peaches with 2 cups thawed and well-drained frozen slices and add them for the same final minute.
Can I use chicken thighs?
Replace the chicken breast with equal-weight boneless skinless thighs and cook every piece to at least 165°F (74°C).
What can replace coconut milk?
Replace the 1 cup coconut milk with 3/4 cup unsweetened cashew cream plus 1/4 cup low-sodium chicken broth.
Can I prepare the sauce ahead?
Whisk the coconut milk, soy sauce, brown sugar, and lime juice up to one day ahead. Keep it separate from raw chicken and make the slurry just before cooking.