Caribbean Chinese Coconut Chicken

Ingredients

In this adaptation of Ling moong gai to Caribbean Chinese cuisine, the traditional Chinese flavors are combined with the vibrant and tropical flavors of the Caribbean. The original dish is typically stir-fried, while the Caribbean Chinese version incorporates a creamy coconut sauce. The addition of Caribbean spices and ingredients such as coconut milk and tropical fruits gives this dish a unique twist. We alse have the original recipe for Ling moong gai, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup coconut milk 1 cup coconut milk
• 1 tablespoon Caribbean curry powder 1 tablespoon Caribbean curry powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the soy sauce, cornstarch, Chinese five-spice powder, ground ginger, and garlic powder. Add the chicken pieces and toss to coat. Let it marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and red bell pepper. Cook until they are slightly softened.
4. 4.
   In a separate bowl, whisk together the coconut milk, Caribbean curry powder, brown sugar, lime juice, salt, and pepper. Pour the mixture into the skillet with the onions and bell peppers.
5. 5.
   Return the cooked chicken to the skillet and stir to coat it with the coconut sauce. Simmer for 5-7 minutes, until the sauce thickens slightly.
6. 6.
   Serve the Caribbean Chinese Coconut Chicken over steamed rice or noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Caribbean curry powder — If you can't find Caribbean curry powder, you can substitute it with regular curry powder and add a pinch of allspice for a Caribbean flavor.

Tips & Tricks

• For an extra burst of flavor, add diced pineapple or mango to the dish.
• Adjust the spiciness by adding more or less Caribbean curry powder.
• For a lighter version, use light coconut milk instead of full-fat.
• If you prefer a thicker sauce, mix a little cornstarch with water and add it to the dish during the simmering process.
• Garnish with toasted coconut flakes for an added tropical touch.

Serving advice

Serve the Caribbean Chinese Coconut Chicken over steamed rice or noodles. It pairs well with a side of sautéed vegetables or a fresh green salad.

Presentation advice

To make the dish visually appealing, arrange the chicken pieces on top of the rice or noodles and drizzle the coconut sauce over them. Garnish with fresh cilantro and a sprinkle of toasted coconut flakes.