Description
A vibrant and creamy Coconut Lime Chicken dish featuring tender chicken pieces simmered in a rich coconut milk sauce infused with fresh lime, garlic, ginger, and herbs. Perfectly balanced with zestiness and sweetness, this flavorful stovetop recipe comes together quickly and is ideal for serving over rice or your favorite sides.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, cut into 1″ pieces
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
Vegetables and Aromatics
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Liquids and Flavorings
- 2 tablespoons olive oil
- 1 (13.5 ounce) can coconut milk (full fat)
- 1 tablespoon lime juice
- Zest of 1 lime
- 1 teaspoon brown sugar
Fresh Herbs and Garnishes
- 1 small handful fresh basil, chopped (or more, to taste)
- 1 small handful fresh cilantro, chopped (or more, to taste)
- 1 small handful scallions, chopped (or more, to taste)
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-size pieces and season them with garlic powder, salt, and pepper directly on the cutting board to ensure even coating.
- Sauté Onions: Chop the onion and heat olive oil in a deep skillet over medium-high heat. Add the onions and sauté for about 5 minutes until they become soft and translucent.
- Cook the Chicken: Add the seasoned chicken pieces to the skillet with the onions. Cook for approximately 5 minutes, stirring occasionally until the chicken is lightly browned. Then transfer the chicken to a plate and set aside.
- Add Garlic and Ginger: To the same skillet, stir in the minced garlic and ginger. Cook and stir for about 30 seconds to release their aromas.
- Simmer the Sauce: Pour in the full-fat coconut milk, along with the lime juice, lime zest, and brown sugar. Shake the coconut milk can before opening for optimal texture. Reduce the heat to medium and allow the sauce to simmer gently for 10-15 minutes, partially reducing to concentrate flavors and slightly thicken.
- Finish Cooking: Return the chicken pieces to the skillet. Cook for a few more minutes to heat through and meld with the sauce. Just before serving, fold in the chopped cilantro, basil, and scallions. Adjust seasoning with additional salt and pepper if needed. Serve immediately with rice and extra lime wedges and herbs for garnish.
Notes
- For an extra kick, add a pinch of red chili flakes while cooking the garlic and ginger.
- Use full-fat coconut milk for a creamier texture and richer flavor.
- Serve this dish over steamed jasmine or basmati rice to soak up the delicious sauce.
- Fresh herbs can be adjusted to your taste or substituted with parsley if necessary.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
