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Home Method Instant Pot Instant Pot Chicken Recipes
5
/5
28 minutes

Instant Pot Coconut Sweet Chili Chicken Stir Fry

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard30 Comments
Posted: 5/31/18 Updated: 9/1/20

This post may contain affiliate links. Please read our disclosure policy.

 Instant Pot coconut sweet chili chicken stir fry is easily ready in under 30 minutes! Made with a few simple ingredients, you can assemble freezer packs making for easy weeknight dinners. 

Instant Pot Coconut Sweet Chili Chicken Stir Fry in four glass meal prep containers

A few months ago, I showed you how to prep Seven Instant Pot Chicken Breast Recipes ahead and freeze them, and I've been working my way through the final products. At long last we are on the very last recipe...coconut sweet chili chicken!

This is actually one of the stir fry sauces from this post with seven stir fry sauce recipes. Since it had close to a cup of liquid, it is perfect for using as a cooking liquid for boneless skinless chicken breast in the Instant Pot.

This coconut sweet chili sauce is one of my favorites on the blog...it's subtle, but the more you eat it, the more flavor that creeps up. It's a bit sweet, a bit savory, and a bit spicy. I hope you give it a try, it really is delicious!

Don’t forget to pin this recipe to save it for later!

NEW: looking for Instant Pot Chicken Breast Recipes? Check this post out!Instant Pot Chicken Breast Recipes

Ingredients for Coconut Sweet Chili Chicken Stir Fry in instant pot before cooking

How to make this recipe ahead and freeze it

Chicken breast freezer packs are a staple in my freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this coconut sweet chili chicken stir fry recipe into a freezer pack:

  • Assemble the boneless skinless chicken breasts, coconut milk, sweet chili sauce, soy sauce, lime juice and red pepper flakes in a gallon-sized freezer bag.
  • Squeeze out as much air as possible.
  • Freeze flat for up to 3 months.

So incredibly simple! When you’re ready to cook, you will need to thaw completely before placing everything in the Instant Pot and pressure cooking for 8 minutes.

Instant Pot Coconut Sweet Chili Chicken Stir Fry in blue bowl with fork

But wait, what about the vegetables?

Yes, this is a 'stir fry', but the vegetables can't go into the Instant Pot at the same time as the chicken. Trust me, I tried, and what I got? A plate full of mushy vegetables.

Instead, we cook the chicken in the coconut sweet chili sauce, infusing it with a ton of flavor. Then we remove the chicken from the Instant Pot and set it aside to let it rest.

Select the 'sautee' function, toss in your veggies, and cook for 5 or so minutes, until the vegetables are cooked to your liking.

Cube the chicken, toss it back into the IP and toss with the sauce.

We served our stir fry over rice. YUM!

ingredients for Coconut Sweet Chili Chicken Stir Fry in instant pot

What kind of vegetables can I use in this Instant Pot stir fry? I used a mix of carrots, bell peppers, red onion and snap peas, but you could use different vegetables for sure! Zucchini, cauliflower, broccoli, bok choy, asparagus, mushrooms, anything that doesn't have too high of a water content (like tomatoes or cucumbers).

Can I cook this recipe from frozen? You may be able to, however I have not tried. I do worry that the sauce might burn, so I recommend thawing completely before cooking.

Can I sub chicken thighs in this recipe? Yes! If you’d like to swap the chicken breasts for boneless skinless chicken thighs, simply adjust the cook time to 10 minutes, and you are good!

overhead shot of four containers with Instant Pot Coconut Sweet Chili Chicken Stir Fry

Recipe tips

  • I used my 6 quart Instant Pot; this recipe has not been tested in an 8 quart or mini
  • make sure you use heavy duty freezer bags if you are going to make freezer packs
  • I always use reduced sodium soy sauce; if you use regular it may be slightly saltier
  • Looking for more chicken breast recipes? Check out these 7 Chicken Marinade Recipes You Can Freeze, and this sequel with 7 (more) Freezer Friendly Chicken Breast Marinades. And of course, the 7 Instant Pot Chicken Breast Recipes post
  • Looking for more stir fry recipes? Check out these 7 Easy Stir Fry Sauce Recipes!

    Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

    overhead shot of four coconut sweet chili chicken stir fry bowls in glass meal prep containers

    Instant Pot Coconut Sweet Chili Chicken Stir Fry

    5 from 5 votes
    Prep Time: 15 mins
    Cook Time: 13 mins
    Total Time: 28 mins
    Print Rate
    Instant Pot coconut sweet chili chicken stir fry is easily ready in under 30 minutes! Made with a few simple ingredients, you can assemble freezer packs making for easy weeknight dinners. 
    4

    Ingredients

    • 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts)
    • half can coconut milk 200 mL/ 6.7 oz
    • ¼ cup sweet chili sauce
    • 2 tablespoons reduced sodium soy sauce
    • 2 teaspoons lime juice
    • ¼ teaspoon red pepper flakes

    After cooking

    • 4-5 cups vegetables, sliced thinly for stir fry (such as bell peppers, snap peas, red onions, carrots)

    Instructions 

    • Combine all ingredients (except the vegetables) in 6 quart Instant Pot.
    • Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
    • Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you cook the veggies.
    • Add veggies to the Instant Pot and select 'sautee'. Cook, stirring frequently, for 3-5 minutes, until veggies are tender.
    • Slice chicken and return to the pot. 
    • Serve over rice, spooning the sauce over everything.

    Tips:

    *nutritional info does not include rice

    Nutrition Information

    Serving: 1/4 of the batch, Calories: 284kcal, Carbohydrates: 33g, Protein: 31g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 645mg, Potassium: 820mg, Fiber: 7g, Sugar: 8g, Vitamin A: 9315IU, Vitamin C: 21mg, Calcium: 51mg, Iron: 2.3mg
    Author: Denise Bustard
    Course: Main Course
    Cuisine: Thai

    © Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

    Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
    Tag Me On Instagram Rate Recipe
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. Karen says

    Posted on 9/26/21 at Posted on 9/26/21

    5 stars
    This recipe is the perfect blend of sauce - not too sweet! I used half fat or lite coconut milk. It was fantastic!

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 9/27/21 at Posted on 9/27/21

      Hi Karen, we are so happy to hear that you enjoyed this recipe! Thank you so much for taking the time to come back and leave a rating and review 🙂

      Reply
  2. Joshua Aplaca says

    Posted on 7/4/20 at Posted on 7/4/20

    5 stars
    I doubled the recipe In my 8 quart pot, used 2 lb boneless skinless tenders and it was amazing! This is perfect for my meal prep as a flight attendant. Thank you!

    Reply
    • Denise Bustard says

      Posted on 7/13/20 at Posted on 7/13/20

      Hi Joshua! I'm so happy to hear you enjoyed the recipe. Thanks so much for taking the time to come back and leave a review 🙂

      Reply
  3. Kaitlin says

    Posted on 2/9/20 at Posted on 2/9/20

    5 stars
    So healthy AND delicious! I loved this so much, and it’s sure to become a regular make around here. Thanks for sharing!

    Reply
    • Denise says

      Posted on 2/20/20 at Posted on 2/20/20

      Woo hoo! So happy to hear this, Kaitlin! Thanks so much for reporting back 🙂

      Reply
  4. Shannon says

    Posted on 1/14/20 at Posted on 1/14/20

    I made the red curry and we loved it. Would it work to double the sauce on this one and use the entire can of coconut milk? The red curry used an entire can and it wasn't too much sauce. (But we love sauce!)

    Reply
  5. Molly Robinson says

    Posted on 11/30/19 at Posted on 11/30/19

    Thanks for the recipe! Do you think you could use a bag of frozen stir fry veggies in this? And if so, would you suggest thawing them first or could you cook them the same as your recipe says? Thanks!

    Reply
    • Denise says

      Posted on 12/9/19 at Posted on 12/9/19

      Hi Molly! I bet that would work great. I would just dump them in at the end and sauté until soft. Not sure on time as that will vary based on the vegetables. Hope you enjoy!

      Reply
  6. Alex says

    Posted on 6/7/19 at Posted on 6/7/19

    Do the calories account for the rice and veggies? Thanks!

    Reply
    • Denise says

      Posted on 6/11/19 at Posted on 6/11/19

      Includes all ingredients on the recipe card, so includes the veggies but not the rice.

      Reply
  7. Sheena says

    Posted on 4/15/19 at Posted on 4/15/19

    How long do you let the chicken thaw from it being frozen?

    Reply
    • Denise says

      Posted on 4/18/19 at Posted on 4/18/19

      I let it thaw overnight in the fridge!

      Reply
  8. Kelly says

    Posted on 2/21/19 at Posted on 2/21/19

    5 stars
    Great recipe, my family loved it. I sauteed the vegetables first, removed them, then cooked the chicken and sauce. Soaked and drained stir fry rice noodles while the chicken cooked(10 minute soak). Then while the chicken was resting, put the noodles in the sauce for 5 minute saute, cut up the chicken and added to the noodles and sauce with the veg. It turned out great!

    Reply
    • Denise says

      Posted on 3/5/19 at Posted on 3/5/19

      Love the idea of the noodles! Thanks for sharing, Kelly!

      Reply
  9. Suzie says

    Posted on 12/14/18 at Posted on 12/14/18

    Does the coconut cream burn at all? I've been reading that I shouldn't use cream-based liquids to cook directly in the IP pot because they burn, and I would use a pot in put method instead. Have you had any burning and have you ever tried to use pot in pot to cook the chicken breasts?

    Reply
    • Denise says

      Posted on 12/16/18 at Posted on 12/16/18

      Hi Suzie! I used coconut milk not coconut cream, so I'm not sure if coconut cream would burn. My experience with coconut milk is that it is completely fine in the Instant Pot. I would not put any dairy milk in the IP though until after pressure cooking, I believe that's what the warning is for.

      Reply
  10. Joe says

    Posted on 12/6/18 at Posted on 12/6/18

    Cooked from frozen came great. Added a small amount of cornstarch slurry to thicken slightly

    Reply
    • Denise says

      Posted on 12/10/18 at Posted on 12/10/18

      Glad to hear it worked from frozen! Thanks for reporting back, Joe!

      Reply
  11. kris says

    Posted on 8/13/18 at Posted on 8/13/18

    Any suggestions for a substitute for the coconut milk?
    thanks!

    Reply
    • Denise says

      Posted on 8/14/18 at Posted on 8/14/18

      Hi Kris! Unfortunately the coconut is kind of important in this recipe...you can find other Instant Pot chicken recipes here though, and the honey sesame one can be made into a stir fry: https://sweetpeasandsaffron.com/instant-pot-chicken-breast-recipes/

      Reply
  12. Catie says

    Posted on 6/21/18 at Posted on 6/21/18

    Hi Denise! I'll be cooking this on the stove, as I don't have an Instant Pot. There's just one thing I'm wondering, do you think I should add a tsp or so of cornstarch to the sauce? Thanks!

    Reply
    • Denise says

      Posted on 6/26/18 at Posted on 6/26/18

      Hi Catie! I don't add anything to thicken this one since coconut milk should be nice and creamy on its own...I wouldn't change that for the stove top 🙂

      Reply
      • Catie says

        Posted on 6/27/18 at Posted on 6/27/18

        Thanks for getting back to me! I made the Thai curry chicken with jasmine rice last night. It was very good! Unfortunately I had to leave out the fish sauce, as my Safeway doesn't carry it. Seven different brands of oyster sauce, but not one fish sauce. I'm guessing I should be able to find it at Superstore. Looking forward to trying it again with all the ingredients!

        Reply
  13. Debbie says

    Posted on 6/20/18 at Posted on 6/20/18

    I tried this last night. Semi-fail......i put the whole can of coconut milk in as I had four small chicken breasts.
    There was no "sauce" it looked like the milk had curdled and I was left with a clear broth...not very appetizing looking.
    The chicken was still edible but what happened to the coconut milk?

    Reply
    • Denise says

      Posted on 6/20/18 at Posted on 6/20/18

      Hmmm that's so strange! Did you use light coconut milk? Was the coconut milk thin or thick and creamy? I've only tried this with full fat and I've made it probably 5 times with no issues with curdling 🙁

      Reply
    • cheryl says

      Posted on 7/18/19 at Posted on 7/18/19

      I only have light coconut milk too, so I'm going to try it and then whisk it, adding some cornstarch slurry to see if that gets rid of the "curdling" problem.

      Reply
  14. Alison says

    Posted on 6/11/18 at Posted on 6/11/18

    This looks delicious. Any recommendations for how to make this without an instant pot?

    Reply
    • Denise says

      Posted on 6/13/18 at Posted on 6/13/18

      Hi Alison! You could totally make this without the Instant Pot. I typically cook stir fry 4-5 cups of veggies, then remove from the pan, then cook whatever my protein is (2 large chicken breasts), and add the sauce right at the end and toss everything up. Hope you enjoy!!!

      Reply
  15. Brittany Audra @ Audra's Appetite says

    Posted on 6/1/18 at Posted on 6/1/18

    I love the idea of using coconut milk...bet it adds such a rich texture and flavor!

    Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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