Coconut Lime Chicken

5 from 1 vote

Recipe from Two Peas and Their Pod

Tender, juicy chicken pieces covered in a creamy coconut lime sauce with ginger, garlic, and fresh herbs. You can have this delicious meal on the dinner table in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: chicken, coconut, lime

Servings:

Calories: 268kcal

Ingredients

2 tablespoons avocado oil or olive oil
1 ½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
Kosher salt and black pepper
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 lime juice
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons chopped basil
Rice, for serving (can use cauliflower rice or quinoa)
Lime wedges, for serving

Instructions

In a large deep skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken in a single layer, don’t overcrowd the pan. If you need to cook it in two batches, that is fine. Season the chicken with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, or until the chicken pieces are cooked through. Transfer cooked chicken, with juices, to a plate. Set aside.
Add the onion and cook for 4 minutes, stirring occasionally. Stir in the ginger and garlic and cook for 1 minute.
Add the coconut milk, broth, lime zest, lime juice, and crushed red pepper flakes. Reduce the heat to medium and let the sauce simmer for 5 minutes.
Add the chicken back to the pan. Stir in the cilantro and basil. Taste and season with salt and pepper, if necessary.
Serve warm with rice and lime wedges.

Notes

Store leftovers in the fridge for up to 4 days.

Nutrition