5 Spice Chicken in Coconut Sauce

Tired of the same old chicken? Wake up your taste buds with this spicy chicken swimming in a creamy coconut sauce.

5 Spice Chicken

Print Grocery List Print Recipe
Serves: 4 Total Time: 40 minutes


  • 2 pounds boneless, skinless chicken thighs (you can also substitute chicken breast)
  • 3 teaspoons Chinese 5 Spice
  • 4 teaspoons ground cumin
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 1 pound fresh mushrooms
  • 1 can coconut milk
  • 1 teaspoon curry powder
  • Zest and juice of 1 lime
  • Red pepper flakes (if you want additional spice)
  • Fresh chopped cilantro, chili oil and lime wedges to garnish



Place chicken thighs on a rimmed baking sheet. Sprinkle both sides with Chinese 5 spice, cumin and a generous amount of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil starts to shimmer, add the chicken and cook until browned on both sides, about 10 -12 minutes.


When the chicken is nicely golden brown on both sides, add the mushrooms, coconut milk, curry powder and lime zest and juice. Bring to a boil and then simmer for about 20 – 30 minutes, until the chicken is cooked through and the sauce thickens. Taste and add a sprinkle of red pepper flakes of you want is spicier, or add more lime juice for added citrus flavor.


Garnish with cilantro, drizzle of chili oil and a lime wedge.


Serve over rice or with our suggestion of a Vietnamese salad.

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