Low Carb Coconut Chicken || Gluten Free & THM “S”

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Coconut Chicken || Low Carb, Gluten Free, THM, Asian Inspired Recipe

Coconut Chicken, Oh My!

It’s no secret that I am a huge fan of Asian food. From sushi to egg drop soup there are many I call my favorites. This Coconut Chicken, like many of my other Asian inspired recipes, was born out of my desire to enjoy my favorite dishes but in a healthier way.

Coconut Chicken is my copy cat version of one of my old buffet favorites. In the past, I would pile my plate high of the overly sweet chicken and lavish every bite. Well, that is until I felt like someone was going to have to roll me out of the restaurant. Darn, you buffet food and darn you missing will power!

Not only did I find myself leaving overly stuffed but due to all the sugars and MSG that the restaurant used I always ended up regretting every bite that I had enjoyed. Believe me, that horrible feeling of bloat and sugar overload always reminded me of why I should not have done that to myself.

Thankfully, I have learned from those trips to the Chinese Buffet and have stuck to creating and cooking remakes of my favorites at home. This way I can still enjoy the delicious Asian inspired dishes but with no sugar and no added MSG. If you haven’t seen any of my other Asian inspired recipes on the blog you should hop over HERE and check them out soon!   Trust me they are simple and you want to regret anything after dinner!

If you haven’t seen any of my other Asian inspired recipes on the blog you should hop over HERE and check them out soon!   Trust me they are simple and you want to regret anything after dinner!

Coconut Chicken || Low Carb, THM, Asian Inspired, Gluten Free, Chicken

Easy Peasy Recipe!

This Coconut Chicken is rich and has a delightful sweetness to it, although it is much less sticky and a lot better for you than that old buffet option.  The recipe is also fairly simple, with only a few steps starting with the first one,  preparing the chicken.

To make the chicken I like to use boneless and skinless breast tenders but you could totally use boneless and skinless thighs if you prefer dark meat. I typically shop for and use what I find on sale that week and this week I scored some awesome organic chicken breasts for only .79 a pound, so I stocked up the freezer. I was so excited about that amazing deal I couldn’t wait to use it in this new recipe.

The second step to this recipe is even simpler than the first, making the creamy coconut sauce to coat the chicken. At the buffet, I mentioned above the sticky sweet sauce was oh so good but it is so overwhelming so I wanted to get close to that same flavor but with a much lighter sauce.

The third and last step just involves you pouring the coconut sauce over your chicken and baking for a bit. This is an extra step that will help set the sauce on the chicken. Yum, typing this out now is making I had this on the menu plan again this week!

I think I found a great balance of that coconut flavor and sweet in this recipe but I will let you be the judge on that matter.  If you like your recipes less sweet start with half of the sweetener recommended in the recipe card. Simply taste and adjust your sauce to your liking.

There you have it friends, my Coconut Chicken. A healthier version of a favorite found on Asian buffets around the U.S.  Notice how I didn’t say the world, haha?  I am pretty sure this is an “American Chinese” recipe and would be far from what they actually eat in China.  But hey, I am fine with that and I think you might be too!

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6 to 7 oz per person

Low Carb Coconut Chicken || Gluten Free & THM "S"
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  • 3 lbs chicken breast or thighs, boneless and skinless
  • salt and pepper to taste
  • 3 Tbsp of unrefined coconut oil, for frying
  • For the Sauce
  • 1 cup of unsweetened coconut milk
  • 1/2 cup of real mayo
  • 1/4 cup Pyure Sweetner
  • 2 Tbsp unsweetened coconut flakes
  • 1 tsp glucomannan
  • As I said above in my post if you don't like things really sweet start with half the sweetener and adjust to your liking.


  1. To begin cut your chicken up into bite sized cubes. Try to keep them around the same size so they cook evenly
  2. Season the chicken with salt and pepper to your liking.
  3. In a skillet bring the coconut oil to a media heat and begin adding in the chicken. Do not over crowd the pan. Le the chicken brown on one side and flip to brown on second side.
  4. Add the browned chicken pieces to an oven proof dish as they come out of the pan.
  5. Continue in batches until all the chicken is cooked.
  6. For the sauce add the coconut milk, mayo, sweetener and coconut flakes to a sauce pan and bring to a slow boil. Do not leave this unattened as it will boil over.
  7. Whisking the mixture slowing sprinkle in the glucomannan and continue to whisk as the sauce thickens. This may take up to 8 minutes.
  8. When the sauce as thickened pour it over your chicken and stir until all the pieces are coated.
  9. Place the baking dish in a preheated 375 degree oven and bake for 10 minutes.
  10. Remove from the oven and serve warm.
  11. This is delicious severed over steamed broccoli or riced cauliflower.


Nutrition Per Serving with My Ingredients and Calculations: Calories 338, Fat 18 grams, Carbs 3 grams, Fiber 0 grams, Protein 40 grams.

*Please calculate you own nutrition numbers if you need exact numbers for your dietary restrictions as ingredient brands may vary in counts slightly.



    • Keri Bucci says:
      If you do the full 3lbs of chicken I get about 6-7 portions out of it. I do it by ounces so that everyone gets about 6-7 oz of protein per serving but you could do smaller portions and stretch it further if you felt those portions were too large. We are a family of 3 so it made a good dinner with left overs for our lunches the next day.
  1. Jeanne says:
    does this use canned coconut milk or the ones in a carton that are in the cooler? thanks so much--I love this dish too on the Chinese buffet!

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