Ah, coconut and peaches—two flavors that just scream summer, don’t they? Picture this: juicy peaches dancing alongside tender chicken, all wrapped up in a cozy coconut blanket. I stumbled upon this combo while reminiscing about a tropical vacation, and now it’s my go-to for impressing guests.
Steps
- Begin by placing the sweetened shredded coconut in a food processor and pulse until finely chopped. Add in the panko breadcrumbs, salt, and pepper, then pulse once or twice to combine.
- Set up three medium-sized bowls for dredging. Fill the first bowl with flour, the second with a beaten egg, and the third with the coconut-panko mixture.
- Coat each piece of chicken by dredging it first in the flour, then the egg, and finally the coconut mixture, ensuring even coverage. Repeat the process for all chicken pieces.
- Heat oil in a large nonstick skillet over medium-high heat. Once hot, add the coated chicken pieces and cook until they are golden brown and have reached an internal temperature of 165°F, about 4-5 minutes per side. Transfer to a plate and cover to keep warm.
- Reduce the skillet’s heat to medium. Add peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes. Stir the mixture and heat until it begins to simmer.
- Add cooked chicken pieces to the simmering sauce, tossing them to ensure they are well-coated. Serve the chicken over cooked rice, garnished with chopped parsley for added color and flavor.
Ingredients
- 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
- 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
- Parsley, chopped for garnish
- 4 servings long-grain white rice, prepared
FAQ
- Can I use chicken thighs instead of chicken breasts in this recipe?
- Yes, you can substitute boneless, skinless chicken thighs for breasts. Just ensure they are cooked to an internal temperature of 165°F for safety.
- What can I use if I don’t have sweetened shredded coconut?
- If you only have unsweetened coconut, you can still use it. However, it will result in a less sweet flavor compared to using sweetened shredded coconut.
- Is it possible to prepare the peach sauce ahead of time?
- Absolutely! You can make the peach sauce ahead and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before adding to the chicken.
- Can I cook the chicken in an air fryer instead of a skillet?
- Yes, you can air fry the chicken. Place the coated chicken pieces in a single layer in the air fryer basket and cook at 400°F for 8 minutes, flipping halfway through, until they reach an internal temperature of 165°F.
- How should I store leftovers of Coconut Peach Chicken?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can store the chicken and sauce together or separately. Reheat in a skillet or microwave when ready to eat.
Tips
- Prepare the Sauce in Advance: Save time by making the peach sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days. When ready to use, gently reheat it on the stovetop or in the microwave before adding the cooked chicken bites.
- Achieve Perfect Coating: To ensure an even and crispy coating on the chicken, thoroughly dredge each piece in the flour, egg, and coconut-panko mixtures. Be sure to tap off excess flour before moving to the next step to avoid clumping.
- Monitor Cooking Temperature: Whether using a skillet or an air fryer, ensure the chicken is cooked to an internal temperature of 165°F. Avoid overcrowding the pan or air fryer basket, which can lead to uneven cooking.
- Versatile Serving Options: This dish is delicious over white rice, but you can also try serving it with al dente pasta, brown rice, or simply toss the chicken with the peach sauce for a flavorful alternative.
Equipment
- Food Processor: Used for finely chopping the coconut.
- Air Fryer: Optional, but included as an alternative cooking method for the chicken.
