Go Back

Asian Marry Me Chicken

Helen T. Patterson
This Asian Marry Me Chicken is a delicious fusion twist on the classic creamy chicken dish.
Juicy pan-seared chicken breasts are smothered in a rich, flavorful sauce made with coconut milk, soy sauce, garlic, ginger, and a hint of spice.
This dish is perfect for a romantic dinner or a cozy weeknight meal and pairs beautifully with rice or noodles.
Nutrition Facts (Per Serving)
Calories: 400–450 kcal, Protein: 32–35g, Fat: 28g, Saturated Fat: 12g, Carbohydrates: 14–16g, Fiber: 1g, Sugars: 11g, Cholesterol: 90mg, Sodium: 800–900mg, Potassium: 350–400mg, Vitamin A: 10–15% of Daily Value (DV), Vitamin C: 5–10% of DV, Calcium: 6–8% of DV, Iron: 10–12% of DV
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian Fusion
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Large Skillet or Pan (for searing and simmering)
  • 1 Wooden spoon (for stirring)
  • 1 Cutting Board & Knife (for chopping ingredients)
  • 1 Measuring Cups & Spoons (for accuracy)

Ingredients
  

For the Chicken:

  • 2 tbsp vegetable oil
  • 4 boneless skinless chicken breasts
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Sauce:

  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 cup coconut milk
  • ¼ cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp honey
  • ½ tsp red pepper flakes optional, for heat
  • ½ tsp sesame oil

For Garnishing:

  • 2 tbsp chopped green onions
  • 1 tbsp toasted sesame seeds
  • 1 tbsp fresh cilantro optional

For Serving:

  • Steamed jasmine rice noodles, or stir-fried vegetables

Instructions
 

Step 1: Sear the Chicken

  • Heat vegetable oil in a large skillet over medium-high heat.
  • Season the chicken breasts with salt, black pepper, and garlic powder.
  • Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.

Step 2: Make the Sauce

  • In the same skillet, melt butter and sauté garlic and ginger for 30 seconds until fragrant.
  • Add coconut milk, chicken broth, soy sauce, hoisin sauce, sriracha, honey, red pepper flakes, and sesame oil. Stir well.
  • Bring the sauce to a simmer and let it cook for 3–4 minutes to thicken slightly.

Step 3: Simmer the Chicken

  • Return the seared chicken to the skillet, coating it in the sauce.
  • Reduce heat to low and let the chicken simmer for 8–10 minutes, or until fully cooked.

Step 4: Garnish & Serve

  • Sprinkle with chopped green onions, toasted sesame seeds, and fresh cilantro (if using).
  • Serve hot over jasmine rice, noodles, or stir-fried vegetables.

Notes

  • Make It Creamier: Add 2 tbsp of heavy cream for an extra-rich sauce.
  • Spice Level: Adjust sriracha and red pepper flakes based on your heat preference.
  • Protein Swap: Use shrimp or tofu instead of chicken for a different twist.
  • Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Keyword Asian Marry Me Chicken