Coconut Peach Chicken with Rice Recipe
This Coconut Peach Chicken recipe features crispy, golden-brown chicken cubes coated in a sweet and crunchy coconut-panko crust, served with a vibrant peach preserves sauce that combines savory, tangy, and slightly spicy flavors. Paired with fluffy long grain white rice and garnished with fresh parsley, this dish offers a delightful balance of textures and tastes perfect for a flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Rice
- 4 servings long grain white rice, prepared
Chicken Coating
- 1 boneless skinless chicken breast, cut into 1-inch cubes
- ½ cup (46 g) sweetened shredded coconut
- ½ cup (54 g) panko bread crumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (31 g) all-purpose flour
- 1 large egg, room temperature, beaten
- 2 tablespoons canola oil
Peach Sauce
- 1 cup (320 g) peach preserves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons coarse ground dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Garnish
- Parsley, chopped
Instructions
- Pulse coconut and panko mixture: In a food processor, pulse the sweetened shredded coconut until finely chopped. Add panko bread crumbs, 1 teaspoon kosher salt, and ½ teaspoon black pepper; pulse one or two times until mixed evenly.
- Prepare dredging bowls: Set out three medium bowls. Place the all-purpose flour in the first bowl, the beaten egg in the second bowl, and the coconut-panko mixture in the third bowl.
- Coat chicken pieces: Dredge each chicken cube first in the flour, tapping off excess, then dip into the beaten egg, and finally coat thoroughly with the coconut-panko mixture. Set coated pieces on a plate. Repeat for all chicken.
- Heat oil in skillet: In a large nonstick skillet, heat 2 tablespoons canola oil over medium-high heat until hot.
- Cook chicken: Add the coated chicken pieces to the skillet without overcrowding. Cook until golden brown on each side about 4-5 minutes per side, or until internal temperature reaches 165°F. Remove cooked chicken to a plate and tent with foil to keep warm. Wipe out skillet with a paper towel.
- Prepare peach sauce: Reduce heat to medium, then add peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, dijon mustard, minced garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes to the skillet. Stir to combine and heat until the sauce is simmering.
- Toss chicken in sauce: Add the cooked chicken back into the skillet and toss gently until each piece is well coated with the peach sauce and heated through.
- Serve: Plate the prepared long grain white rice, top with the coated chicken and peach sauce, and garnish with chopped parsley. Serve immediately.
Notes
- Ensure the oil is hot before adding chicken to achieve a crispy crust without sticking.
- Do not overcrowd the skillet when frying to cook chicken evenly and maintain a crisp exterior.
- Use a food thermometer to verify the chicken reaches 165°F internally for safe consumption.
- Leftover peach sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute panko with gluten-free breadcrumbs and use gluten-free soy sauce.
Keywords: Coconut Chicken, Peach Sauce Chicken, Crispy Coconut Chicken, Chicken with Peach Preserves, Coconut Panko Chicken
Find it online: https://nayabaker.com/coconut-peach-chicken-with-rice-recipe/
