Coconut Lime Chicken
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 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)
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Preparation
Step 1
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.
Step 2
Add the onion and cook for 4 minutes, stirring occasionally. Stir in the ginger and garlic and cook for 1 minute.
Step 3
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.
Step 4
Add the chicken back to the pan. Stir in the cilantro and basil. Taste and season with salt and pepper, if necessary.
Step 5
Serve warm with rice and lime wedges.
Step 6
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