Spicy Coconut Ground Chicken

Spicy Coconut Ground Chicken

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This 20-minute recipe pairs ground chicken with spices, hot chili paste, honey, and coconut milk to make a protein option that’s loaded with flavor. With 27 grams of protein and just 230 calories per serving, this chicken is perfect for meal prep. 

And as an added bonus, there’s no vegetable chopping or prep required! Just throw everything in the pan, give it a stir every now and then, and get ready for a treat! 

I’ll run you through the recipe below and answer a few ingredient substitution questions along the way. You can find a printable recipe card at the bottom of the post and a comment section below that. If you have any additional questions about this recipe, drop ’em there. 

Step 1: Cook the ground chicken with paprika, garlic powder, ground ginger, salt, and optional ground coriander. 

There’s not much to say about step 1. I opted for dry spices for convenience but if you want to use fresh garlic and ginger (you little show pony), I say go for it. You could also skip the ground coriander and add some fresh cilantro when serving. 

Ground turkey will work fine for this recipe. If you’re having trouble finding ground chicken in your grocery store, you may be able to ask the meat department to grind you some from fresh chicken breast. It’s worth a shot! 

Step 2: Add gochujang (or a hot chili paste) and honey to the cooked ground chicken.

Gochujang is a spicy and slightly sweet chili paste that’s common in Korean dishes (like my Korean-Style Ground Beef). You can find gochujang in most grocery stores these days but if you’re having trouble finding it, other hot chili pastes should work okay.

If you want to wing it without any chili paste, you’ll probably want to add some more spice via chili flakes and something like soy sauce for the umami. While I’ve been told sriracha is not a viable replacement (and I totally agree), it’s better than nothing if you want to try this recipe without a grocery run. 

As for the honey, substitutions might include brown sugar (or zero-calorie Swerve Brown like with my Nashville Hot chicken nuggets), maple syrup, sugar free pancake syrup, or worst case—granulated sugar. 

I wouldn’t recommend omitting the honey (or some type of sweetener) altogether as it will help balance out the spice level and flavor profile. 

Final Step: Add coconut milk and cook until magical.  

This step is entirely up to you and how you plan to serve your ground chicken. As you can see in the photos, I went with a thicker mixture to serve over rice. If you wanted to reserve some liquid, you could remove from the heat after 4-5 minutes (top right photo below)

There’s no right or wrong here. Though if you’re tracking your nutrition intake, the weight of your four servings will vary slightly with more/less liquid remaining.

If you need accuracy, I always recommend weighing your finished recipe and dividing the total weight by the number of servings you’d like. You can learn more about this in my guide on how to use a food scale for cooking.

How to Serve Your Ground Chicken

I’m curious to see how creative readers get with this recipe but until then, the easiest pairing will be some type of rice. If you wanted to reduce the carbs, I have a few ideas to spruce up boring cauliflower rice.

  • You can mask the cauliflower-ness by mixing half cauliflower rice with a “real” rice like in my Tex-Mex ground beef and rice skillet.
  • Since lime and cilantro go great with the chili and coconut, you could use the cilantro lime cauliflower rice from my burrito bowls recipe.
  • Use a bit more coconut milk to make a coconut cauliflower rice. 

And then there’s always the option of slightly lower carb rice products like Right Rice or Banza’s chickpea rice. Be sure to let me know what you come up with for pairing ideas. That’s all the notes I have for you. Bone apple tea! 

Spicy Coconut Ground Chicken

Spicy Coconut Ground Chicken

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A 20-minute recipe for ground chicken cooked with spices, gochujang, honey, and reduced fat coconut milk.

Ingredients

  • 1 lb Ground Chicken (97% lean)
  • 1 Tbsp Paprika
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder
  • 1/2 tsp Kosher Salt (1/4 tsp table salt)
  • 1/4 tsp Ground Coriander (optional)
  • 2 Tbsp (60g) Gochujang or Comparable Hot Chili Paste
  • 2 Tbsp (42g) Honey
  • 13.5 oz can Light Unsweetened Coconut Milk

Instructions

  1. Heat a skillet over medium heat with nonstick cooking spray. Add the ground chicken to the skillet and mix the dry spices together in a small bowl. Add the mixed spices to the chicken and use a spatula to stir everything together. Fully cook the chicken until no pink remains.
  2. Add the chili paste and honey to the cooked chicken, stirring until evenly incorporated.
  3. Add the coconut milk and stir until you can no longer see any white from the milk. Continue cooking for 8-10* minutes, stirring occasionally, until the mixture thickens. Remove from the heat and serve.

Notes

*You can reduce or extend the cook time after the coconut milk is added depending on how you plan to serve the chicken. If you plan to serve over rice and want some liquid remaining, remove from the heat sooner.

Nutrition Information Notes

  • Serving size may vary depending on how much you reduce the coconut milk.
  • Nutrition facts do not include any rice—ground chicken only.
  • Each serving has 6 WW SmartPoints (blue plan).

Nutrition Information:
Yield: 4 Servings Serving Size: 5 ounces
Amount Per Serving: Calories: 230Total Fat: 10gCarbohydrates: 13gProtein: 27g

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25 thoughts on “Spicy Coconut Ground Chicken”

  • To die for…made basmati rice in ip while cooking. Need to now figure out a way to incorporate veggies…thinking just simply add steamed broccoli. Yum!

      • Delish! I used only half a can of coconut milk and that was plenty for my taste. I also used Walden farms syrup instead of honey to keep carbs lower. Leaving me more room for rice! Ha! Thanks !

  • Another great recipe! I subbed the chili paste for chipotle in adobo since I’m trying to limit how much I go to the store- and it worked! Put it over cauliflower rice and some shredded lettuce- delicious!

  • Terrific addition to my menu rotation! Didn’t have chicken, so I used ground turkey breast – still worked perfectly. Spooned it over cauliflower rice and broccoli (gotta get those veggies in). Made for a great dinner!

    • This was so easy and surprisingly good! I used ground turkey, and made due with what I had—sweet chili oil and berebere spice, and sautéed diced onions and red peppers In with the meat. I had mine over cauliflower rice, my husband went with jasmine rice. We both really liked it—it’s going into the rotation for sure!

  • Definitely adding this to the rotation for lunch this week. I’ll be adding in some broccoli slaw or server it over the broccoli slaw instead of rice.

  • This turned out great and was super easy to make! I used ground turkey instead of chicken and full fat coconut milk since that’s what I had on hand. Added it to jasmine rice and steamed broccoli for my weekly meal prep and it was delicious!

  • I made this recipe and it was extremely flavorful! I love anything with coconut milk. I served it over Trader Joe’s cauliflower fried rice!

  • I didn’t have chili paste or the korean version especially because of COVID but I used tomato paste and chili powder. It was still good but idk if it turned out the way it was suppose to. Did anyone else do this? Would it have taste the same? Should iI add something else?

  • Tried this and it was outstanding! Used Turkey instead Chicken and also threw in about two heaping tablespoons of red curry paste. Gave it a little different flavor profile but worked with the coconut milk. Also thickened the sauce up even a little more. Thank you for your curiosity!

  • This satisfied my Asian food craving. I used 93% lean ground turkey instead because that is what I had on hand. The sauce did come out bit sweeter and creamier than I had expected, may have been the specific coconut milk that I used. It was still very good, but I did have to adjust the spices to taste. Just added a bit more of everything. I threw in som bok choy until it was wilted, and then served it over rice. YUM!

  • Made it tonight! Cut the honey in half because my gochuchang was already pretty sweet. Added water chestnuts for some extra veggies/crunch

  • This recipe is freaking amazing!!! Quick & easy…definitely get all the complements in the work lunch room when I heat it up. Thank you for sharing!!!

    • Yep! It might take a little longer to reduce 2 cans of coconut milk, but I actually made a batch recently with 2 pounds of chicken, double the spices/honey/gochujang, and only 1 can of coconut milk. It’s spicier but surprisingly not THAT spicy.

  • Just made this and it was amazing! I had to use Siracha since I could not find Gochujang anywhere nearby and didn’t want to wait till next week for Amazon. I can’t wait to try it with the original flavor. Served on jasmine rice, nothing fancy but delicious.

  • 5 stars
    Fantastic dish!! Reminded us of Chicken Panang Curry. We didn’t let all the coconut milk simmer out so there was still a little sauce, and we said next time we will add some bell peppers to make it more like the curry. Unbelievable how easy this was to make!

  • 5 stars
    Just made this for dinner and only a couple bites in and I had to comment, this is amazing! I’ve never cooked anything like this, the flavor is incredible! This will definitely be on regular rotation! I did a bed of spring mix with roasted sweet potato and this on top and it’s perfect!

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