Coconut Lime Chicken

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This recipe is for a delicious and flavorful coconut lime chicken dish. It’s easy to make and perfect for a weeknight meal.

Ingredients:

  • 2 tablespoons avocado oil (or cooking oil of your choice)
  • 1.5 pounds boneless, skinless chicken breasts
  • 1/2 cup minced onion (yellow or white)
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 red chili, thinly sliced (optional)
  • 2 teaspoons lime zest, grated
  • 1 can (13.66 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup chopped fresh cilantro and/or Thai basil (optional)
  • Lime wedges for serving (optional)
  • Sliced chili for garnish (optional)

Instructions:

  1. Heat the avocado oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the pan and cook until browned on both sides, about 2-3 minutes per side. Remove the chicken from the pan and set it aside.
  2. Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium and cook, stirring often, until the onion softens and is lightly browned, about 4-5 minutes.
  3. Add the optional chili, lime zest, and coconut milk to the pan. Bring the sauce to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  4. Lower the heat to maintain a simmer and add the fish sauce and lime juice.
  5. Return the chicken breasts to the pan and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  6. Garnish with chopped cilantro or Thai basil, lime wedges, and additional sliced chili (if desired).

Tips:

  • You can use boneless, skinless chicken thighs instead of breasts. The thighs will take a few minutes longer to cook through.
  • If you don’t have fish sauce, you can substitute with soy sauce.
  • Serve this dish with rice, noodles, or vegetables.

Enjoy!

This recipe is for a delicious and flavorful coconut lime chicken dish. It’s easy to make and perfect for a weeknight meal.

Ingredients:

  • 2 tablespoons avocado oil (or cooking oil of your choice)
  • 1.5 pounds boneless, skinless chicken breasts
  • 1/2 cup minced onion (yellow or white)
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 red chili, thinly sliced (optional)
  • 2 teaspoons lime zest, grated
  • 1 can (13.66 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup chopped fresh cilantro and/or Thai basil (optional)
  • Lime wedges for serving (optional)
  • Sliced chili for garnish (optional)

Instructions:

  1. Heat the avocado oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the pan and cook until browned on both sides, about 2-3 minutes per side. Remove the chicken from the pan and set it aside.
  2. Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium and cook, stirring often, until the onion softens and is lightly browned, about 4-5 minutes.
  3. Add the optional chili, lime zest, and coconut milk to the pan. Bring the sauce to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  4. Lower the heat to maintain a simmer and add the fish sauce and lime juice.
  5. Return the chicken breasts to the pan and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  6. Garnish with chopped cilantro or Thai basil, lime wedges, and additional sliced chili (if desired).

Tips:

  • You can use boneless, skinless chicken thighs instead of breasts. The thighs will take a few minutes longer to cook through.
  • If you don’t have fish sauce, you can substitute with soy sauce.
  • Serve this dish with rice, noodles, or vegetables.

Enjoy!

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