Chili Coconut Chicken
Here’s an Incredibly Quick and Easy Chicken Recipe You’ll Want to Make Tonight
Recipe type: Entree
  • 2 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 1 tbsp minced garlic
  • 1 lb boneless chicken strips, thinly sliced
  • Salt to taste
  • 1 small green pepper, slice it into strips
  • 1 small red pepper, cut it into strips
  • 6 dried red chili pepper
  • ½ tbsp chicken bouillon
  • 4 tbsp smooth peanut butter (optional)
  • ⅓ cup lemon juice
  • 1⅓ cup chicken broth
  • ⅔ cup coconut cream
  • 2 tbsp corn starch
  • ½ cup water
  1. In a medium bowl, mix cream of coconut and chicken broth. Set aside.
  2. On medium heat, heat oil in large saucepan and add garlic and onion, cook until translucent.
  3. Add the chicken strips, stir and cook until golden.
  4. Stir in the red and green pepper, till well mixed.
  5. Add salt and chicken seasoning to taste.
  6. Add peanut butter, coconut and chicken broth mix, lemon juice, and simmer uncovered for about 5 minutes
  7. In a small bowl, combine cornstarch and water, mix well.
  8. Slowly, add the cornstarch, stirring till it thickens.
  9. Let it simmer gently for 2 minutes. Remove from heat.
  10. Garnish with thinly sliced scallions
  11. Service with jasmine rice or long-grain white rice.
Recipe by Afropolitan Mom at