This Coconut-Crusted Honey-Garlic Chicken is an easy, flavor-packed dish that’ll have everyone coming back for seconds!
Have you ever had one of those days when it seems like you just can’t catch a break? Dirty dishes fill the sink, your work laptop won’t stop buzzing with emails, and you suddenly realize that you haven’t had anything to eat since breakfast. A few weeks ago, I found myself in exactly this predicament—hungry and drained at the end of a long day in the office. I found myself craving an evening meal that was satisfying, but also something that didn’t require hours of prep and clean-up. I landed on this coconut-crusted honey-garlic chicken recipe, and it’s become a favorite pick-me-up meal ever since.
What makes this dish so irresistible is the balance of flavors and textures. The chicken is crispy thanks to a coating of coconut flour and unsweetened coconut flakes, while the honey-garlic sauce lends an array of sweet, savory, and slightly tangy notes. A dash of ginger contributes a subtle warmth to this flavor profile, which is rounded out with a generous splash of sesame seed oil. Pairing the chicken with zucchini noodles keeps this dish rich and vibrant.
This coconut-crusted honey-garlic chicken is the kind of meal that makes you want to linger around the table, savoring every bite of this comforting and nourishing dish. If you’re looking for a memorable dish to test out in your own kitchen, then this recipe should absolutely be next on your list!
Tips and tricks for making this dish your own
Personally, I like to think of the coconut-crusted chicken and the honey-garlic in this dish as a foundation. By adding or replacing ingredients in this recipe, you can customize the overall flavor and tone of this dish. If zucchini noodles aren’t your thing, you could swap them for rice noodles, spaghetti squash, or even jasmine or brown rice. Looking to boost the overall veggie content in this dish? Feel free to experiment with adding spiralized carrots, bell peppers, or even steamed bok choy. If you’re looking to customize the flavor of your coconut-crusted chicken, you could try adding a pinch of cayenne pepper for a gentle heat. For a more tropical twist, you could also add a spritz of pineapple juice to the sauce. Finally, I’d also recommend customizing your garnish to really make this dish stand out. You could add fresh cilantro, toasted sesame seeds, or even a handful of crushed peanuts to the end of your final product. But don’t just take my word for it—take your time to explore different customization options until you find the flavor combination that works best for you.
How do I store leftovers?
To store any leftovers, start by ensuring that your chicken and zucchini are fully cooled. This step will help prevent condensation during storage, which keeps everything from getting soggy. Store the chicken and zucchini separately in two airtight containers. You can store these leftovers in the fridge for 3-4 days. If you’d like to store it for longer, you can also freeze leftover chicken in an airtight container for up to 2 months. Just make sure to skip adding the sauce before freezing! You can thaw frozen chicken overnight in the fridge and reheat in an oven or air fryer until warmed through.
Serving suggestions
This recipe can certainly make a satisfying meal on its own, but it also works well with a range of sides if you’re looking to round out your table. For a nourishing side dish, consider pairing your honey-garlic chicken with this Creamy Cucumber Salad or this Carrot Salad. I also recommend serving this dish with a side of Rice Cooker Brown Rice, French Onion Rice, or Riced Sweet Potatoes.
Ingredients
For The Zoodles:
- 4 large zucchini squashes
- Salt to taste
For The Chicken:
- 6 tablespoons coconut flour
- Pinch of salt and pepper
- 1 pound chicken breast
- 1/2 cup egg whites about 4 large egg whites
- 1 cup unsweetened coconut flakes
- 1/3 cup coconut oil for frying
For The Sauce:
- 1 teaspoon coconut oil
- 2 teaspoons fresh ginger minced
- 1 tablespoon garlic minced
- 1/2 cup honey
- 1/3 cup low-sodium chicken broth
- 1 teaspoon white vinegar
- 1 tablespoon low-sodium soy sauce plus 2 teaspoons
- 1/2 teaspoon sesame oil
- 1/2 tablespoon cornstarch
- 1 tablespoon boiling water
For Garnish:
- Green onions diced, to taste
Instructions
To Make The Zucchini Noodles:
- Slice the zucchini on a mandoline using a 5mm julienne blade. Place the noodles in a large strainer and place the strainer over the top of a large bowl. Sprinkle the noodles generously with salt and let them sit for 30 minutes, stirring every so often.
For The Chicken:
- Place the coconut flour and a pinch of salt and pepper in a large Ziploc bag. Cut the chicken breast into bite-sized pieces and place into the bag. Shake around until the chicken is well-coated.
- Pour the egg whites and the coconut flakes into separate large shallow bowls. Dip the chicken into the egg whites, mixing around until the chicken is well-coated. Transfer the chicken into the coconut flakes, tossing and lightly pressing to coat the chicken.
- Heat just enough oil to cover the bottom of large wok on medium heat and place the chicken in. Do not crowd the chicken. Cook until the bottom is golden brown (about 3-4 minutes), flip, and then cook again on the other side. Transfer the cooked chicken to a paper-towel-lined plate and blot off excess oil. Repeat until all the chicken is done.
For The Sauce:
- While the chicken cooks, heat 1 teaspoon of oil in a large pan on medium/high heat. Cook the ginger and garlic until fragrant, just a minute or so. Add in the honey, chicken broth, vinegar, soy sauce, and sesame oil and bring to a boil.
- When the sauce begins to boil, whisk together the cornstarch and water in a small bowl and pour into the sauce, stirring constantly to ensure it mixes smoothly and evenly. Boil the sauce until it begins to thicken, just 1 or 2 minutes, and then reduce the heat to medium and gently simmer until the sauce is thick and shiny. Remove from heat.
Bringing Everything Together:
- Squeeze out the excess water from the zucchini noodles and toss into the pot with the sauce, stirring to evenly coat the zucchini noodles. Divide the noodles between four plates and top with chicken. Garnish with diced green onion.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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