Coconut Almond Chicken

Total Time
Prep 20 mins
Cook 15 mins

This is converted from a peanut sauce recipe that was originally meant to be served cold. I thought it was better warm. you can serve this dish with just about any grain. I suggest rice noodles. It tastes rich and hearty. This could also be done with tofu in place of the chicken for vegetarians.

Ingredients Nutrition


  1. 1.Saute the garlic and onions until softened and slightly brown. Combine all sauce ingredients in blender with garlic and onions and blend until smooth.
  2. 2.Cook noodles according to package.
  3. 3.Add blended sauce to a fry pan, add broccoli and chicken, cover, and cook until chicken is done. Before serving add cranberries and nuts.


Most Helpful

OMG this was DELICIOUS! I actually used peanut butter instead of almond butter because it's what I had. I also added a seeded, chopped fresh chili pepper to the sauce and I left out the fish sauce, too, but otherwise I followed the instructions. It was KILLER! My boyfriend raved and raved! Since going GF and DF, I've been exploring new recipes and this one is totally a keeper! Wide (pad thai) style rice noodles were perfect.

MSQUIRE July 13, 2009

Delicious! I loved everything about it. The taste was flavourful & exoctic. A strong marriage of almond and coconut flavor comes through in this dish ending the exploratory journey with a hint of lemon. Perfect! Add more spice, I thought mine could use a little more kick, but I think that is a personal choice. True to time & elegant. I served mine mixed in with rice noodle and broccoli sprinkled with toasted almond slices. Chicken on the side with a drizzle of sauce. Beautiful.Elegant. Worth a try.

fairy chef January 19, 2008

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