COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
THAI-STYLE COCONUT CHICKEN
Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
- Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice.
Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
COCONUT FRIED CHICKEN
Inspired by the famous coconut fried chicken at Cha Cha Chicken in Santa Monica, California, this sweet and spicy recipe is perfect served with fresh cilantro and plenty of lime wedges for squeezing.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
- About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
- In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
- In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
- Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
- Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
- Arrange the chicken pieces on a platter with the cilantro and lime wedges.
COCONUT CRUSTED CHICKEN
Make and share this Coconut Crusted Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
- Beat egg whites in medium size mixing bowl until frothy.
- Place coconut in a shallow bowl.
- Dredge chicken tenders in cornstarch mixture; shake off excess.
- Dip chicken in egg whites, then press chicken into coconut.
- Turn over and press into coconut again to coat both sides.
- Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
- Add chicken to the hot oil in batches.
- Deep fry until cooked through, about 2 to 3 minutes.
- Drain. Serve hot with Spicy Apricot Dipping Sauce.
- Spicy Apricot Sauce.
- 1 cup Smucker's® (12 oz.) Apricot Preserves.
- 2 tablespoons cider vinegar.
- 1-2 teaspoons hot pepper sauce.
- 1 teaspoon chili powder.
- 1 clove garlic, minced.
COCONUT CHICKEN STIR FRY
Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.
Provided by greystonecooks
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in large frying pan over medium heat.
- Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
- Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
- Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
- Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
- Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
CRISPY COCONUT CHICKEN
Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!
Provided by Janelle
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
- In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
- In a second bowl, add 3 eggs and lightly beat.
- In a third bowl add coconut flakes.
- Take chicken and douse in cornstarch mixture.
- Then dip into eggs and cover well.
- Then dip in coconut and set aside on a plate. Do this to all chicken.
- Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
- Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
- Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
- Cook second side for an additional approximate 4 minutes.
- Gently remove golden chicken and set on a paper towel lined plate.
- Cook chicken in batches if all does not fit into pan.
- Once all chicken is cooked, serve with your favorite sauce.
- We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COCONUT CHICKEN RECIPE (KETO + PALEO)
Coconut Chicken is an easy weeknight meal that is cooked in less than 30 minutes. This recipe is keto, paleo, and Whole30-friendly.
Provided by Tiffany - The Coconut Mama
Categories Main Dish
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350° F. Place a baking rack over a baking sheet, take some coconut oil and rub it over the baking rack to prevent sticking, and set aside. You can line the baking sheet with parchment paper for easier cleaning up.
- Add the coconut flour to a bowl. Then add the salt and pepper, and stir to combine. Set this aside.
- Add 2 eggs to a new bowl, and stir to combine. Set this aside.
- Add the shredded coconut to another new bowl and set it aside.
- Line up the bowls, coconut flour mixture, eggs, then the shredded coconut. Place a clean plate nearby to place the chicken on once it is done being coated.
- Next, take the chicken breasts and dip them into the coconut flour, making sure to coat it all.
- Then dip the chicken into the eggs and make sure to cover it all in eggs.
- Finally, dip the chicken into the shredded coconut and press the coconut flakes into the chicken to help it adhere better. Set the chicken breasts on a plate. Do this with each chicken breast.
- Place coconut oil in the skillet and heat on medium heat. Pan-fry the chicken breasts on each side until golden brown, about 2-4 minutes per side. Then set the chicken on an oiled baking rack over a baking sheet. Do this for each chicken breast.
- Place the baking sheet with chicken in the oven for 13 to 15 minutes, until the juices of the chicken breast are clear and not pink. Serve the chicken warm.
Nutrition Facts : ServingSize 1 chicken breast, Calories 468 calories, Fat 35g, Carbohydrate 11.5g (4g Net Carbs), Fiber 7.4g, Protein 31.2g
THAI COCONUT CHICKEN
With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes!
Provided by Amy
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
- In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
- Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
- Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
- Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
- Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 24 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 81 mg, Sodium 323 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
COCONUT CHICKEN FRY
Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
- Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper.
- Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
- Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
- Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
- Just before serving, stir in the chopped cilantro.
More about "coconut chicken fry food"
COCONUT CHICKEN RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- Preheat the oven to moderate 180°C (350°F/Gas 4). Place the seasoned flour on a sheet of greaseproof paper and toss the chicken in the flour until well coated, shaking off any excess. Heat the oil in a large heavy-based frying pan and fry the chicken, in batches, until browned on all sides. Transfer to a shallow ovenproof casserole dish.
- Add the onion and chilli to the pan and cook over medium heat until soft. Stir in the coconut cream, mango chutney and just enough ground turmeric to make the sauce a light golden colour. Remove the pan from the heat, then slowly stir in the coriander, lime rind and lime juice.
- Pour the sauce over the chicken. Cover and bake, basting occasionally, for about 35 minutes, or until the chicken is tender and cooked through. Serve with steamed rice.
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COCONUT CHICKEN BAKED OR FRIED - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 750 per servingCategory Main Course
- Place chicken into a large bowl. Blend together egg whites, lime juice, and honey. Pour it over the chicken and stir well to coat everything. Allow to marinate in refrigerator at least 15 minutes.
- One by one, dredge each piece of chicken first in the tapioca flour mix, then in the remaining marinade, then in shredded coconut.
SAUCY COCONUT-CHICKEN STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
5/5 (6)Total Time 35 minsCategory Healthy Stir Fry RecipesCalories 254 per serving
- Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
- Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeno (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE ...
From sallysbakingaddiction.com
4.9/5 (20)Category DinnerServings 4Total Time 1 hr
- If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – cut in half lengthwise.
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
CRISPY COCONUT CHICKEN - IFOODREAL.COM
From ifoodreal.com
5/5 (10)Total Time 32 minsCategory DinnerCalories 90 per serving
- Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
- In a shallow bowl, add egg and whisk with a fork. On a large plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork.
- Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes mixture and place on a baking sheet. Repeat with remaining meat.
COCONUT CHICKEN - JO COOKS
From jocooks.com
4.8/5 (26)Total Time 40 minsCategory Appetizer, DinnerCalories 629 per serving
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.
COCONUT FRIED CHICKEN RECIPE WITH SWEET HOT SAUCE FROM ...
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Estimated Reading Time 4 mins
- Place ¾ cup of the curry paste and 1 can of the coconut milk in a large mixing bowl and whisk to combine
SAUCY COCONUT CHICKEN STIR FRY RECIPE - WEBMD
From webmd.com
Cuisine Asian, ThaiTotal Time 35 minsCategory DinnerCalories 254 per serving
- Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
- Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute.
- Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
CRISPY COCONUT CHICKEN - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (3)Total Time 35 minsCategory Main DishCalories 223 per serving
- Make a breading station: place flour in one shallow dish, coconut and breadcrumbs in another, and mix egg and milk in the third dish.
20-MINUTE THAI CHICKEN STIR-FRY - AVERIE COOKS
From averiecooks.com
4.3/5 (39)Total Time 20 minsCategory 30-minute MealsCalories 337 per serving
- To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is about 80% cooked through, stir and flip intermittently.
- Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
- Add the broccoli, sugar snap peas, red peppers, carrots, green onions, bring coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender, about 3 to 5 minutes. Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
COCONUT CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (4)Total Time 35 minsCategory MainCalories 281 per serving
- Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
- Dip each chicken tender first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded tender on a sheet pan. Repeat the process until all of the chicken is breaded.
COCONUT CHICKEN {CHINESE BUFFET STYLE ... - BAKE IT WITH LOVE
From bakeitwithlove.com
4.9/5 (16)Total Time 55 minsCategory Dinner Recipes, Entrees, Main CourseCalories 469 per serving
- Mix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes.
- In a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.
- In a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately.
CREAMY COCONUT CHICKEN (HOW TO MAKE AHEAD, FREEZE, ETC)
From carlsbadcravings.com
Reviews 40Servings 4Cuisine AsianCategory Main Dish
- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
COCONUT CHICKEN FRY | VAHREHVAH
From vahrehvah.com
3.5/5 (89)Estimated Reading Time 1 minServings 2Total Time 25 mins
- Put some oil in pan, add 2 cloves, 6 cardomon, 1 large sliesed onion, 6 garlic, large sliesed ginger, 3 green chilly 12 fresh curry leaves and let fry then add chicken and add some salt, black paper, 1 teap of garam masala and add enough amount of water. cover the pan and let chicken cook 20 min on low heat. remove the lid and brown the chicken and make thick gravy.
AIR FRYER COCONUT CHICKEN : 4 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 2 mins
- Prep. The first dish for dredging your chicken is the flour, salt, and pepper. Mix well. The second dish is the water and egg mixture, beaten well.
- Dredging. First dredge the chicken in the flour mixture, then the egg, and last in the coconut-panko. Then put in air fryer (or on a tray if your air fryer is currently in use).
- Air Fry. 350 for 10-12 minutes, check and flip, air fry for another 10 or so minutes. How long you cook the chicken is really going to depend on the size of your pieces.
- Plate. The chicken is done when the internal temp. reaches 165 degrees. If you cut into it, you should see no pink and juices should run clear.
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