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Coconut Lime Chicken Recipe

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Coconut Lime Chicken is a vibrant and creamy skillet dish featuring tender chicken pieces simmered in a rich coconut milk sauce infused with fresh lime, ginger, and herbs. This quick and easy recipe combines tropical flavors with a hint of spice, making it an ideal weeknight meal served over rice or your favorite grain.

Ingredients

Chicken and Oil

  • 2 tablespoons avocado oil or olive oil
  • 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • Kosher salt and black pepper, to taste

Aromatics and Sauce

  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 (13.5 oz) can full fat coconut milk
  • 1/3 cup chicken broth
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon crushed red pepper flakes

Herbs and Garnish

  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped basil
  • Rice for serving (can use cauliflower rice or quinoa)
  • Lime wedges for serving

Instructions

  1. Cook the Chicken: In a large deep skillet, heat the oil over medium-high heat. When hot, add the cubed chicken in a single layer without overcrowding. Season with kosher salt and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked through. Transfer the cooked chicken and any accumulated juices to a plate and set aside.
  2. Sauté Aromatics: In the same skillet, add the chopped onion and cook for about 4 minutes, stirring occasionally until softened. Add the minced garlic and fresh ginger, cooking for an additional 1 minute until fragrant.
  3. Make the Sauce: Pour in the full-fat coconut milk, chicken broth, lime zest, fresh lime juice, and crushed red pepper flakes. Stir to combine and reduce the heat to medium. Allow the sauce to simmer gently for 5 minutes, letting the flavors meld and the sauce slightly thicken.
  4. Combine Chicken and Herbs: Return the cooked chicken along with any juices in the plate back into the skillet. Stir in the chopped cilantro and basil. Taste the sauce and season with additional salt and pepper as needed.
  5. Serve: Serve the coconut lime chicken warm over a bed of rice, cauliflower rice, or quinoa. Garnish with lime wedges for squeezing over the top.

Notes

  • To ensure even cooking, do not overcrowd the pan when cooking the chicken; cook in batches if necessary.
  • Full-fat coconut milk creates a rich sauce, but light coconut milk can be used for a lower-calorie option.
  • Adjust the crushed red pepper flakes to control the spice level to your preference.
  • Fresh herbs add brightness; substitute basil and cilantro with parsley if preferred.
  • This dish pairs well with jasmine rice or any grain of choice for a wholesome meal.

Find it online: https://recipeplenty.com/coconut-lime-chicken-recipe/