Description
This Coconut Peach Chicken features crispy, coconut-crusted chicken pieces tossed in a sweet and tangy peach glaze. It’s a tropical-inspired dish that’s ready in under 30 minutes, perfect for a vibrant weeknight dinner.
Ingredients
- 1 boneless, skinless chicken breast (cut into 1-inch cubes)
- ½ cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons canola oil
- 1 cup peach preserves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Chopped parsley (for garnish)
Instructions
- Pulse shredded coconut in a food processor until finely chopped. Add panko, salt, and pepper and pulse to combine.
- Set up three bowls: one with flour, one with beaten egg, one with the coconut-panko mix.
- Dredge each chicken piece in flour, then egg, then coconut-panko. Set aside.
- In a non-stick skillet over medium-high heat, heat canola oil. Cook chicken pieces in a single layer for 4–5 minutes per side until golden and cooked through (165°F). Remove and keep warm.
- Wipe skillet clean. Add peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, pepper, and red pepper flakes. Simmer on medium heat.
- Return chicken to skillet and toss in the glaze until coated.
- Serve immediately over rice or pasta. Garnish with chopped parsley.
Notes
- Use chicken thighs for a juicier variation.
- Unsweetened coconut can be used for a less sweet crust.
- Try air frying the coated chicken at 400°F for 8 minutes, flipping halfway.
- Spice it up by adding more red pepper flakes or a dash of Sriracha.
- Serve over cauliflower rice for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 22g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
