This creamy coconut lime sauce simply envelopes the chicken and makes for the tastiest easy dinner paired with steamed rice and some roasted broccoli!
2 tablespoons avocado oil, or sautéing oil of choice
3 boneless skinless chicken breasts, 1 1/2 pounds
1/2 cup minced yellow/white onion
2 cloves garlic, minced
1 tablespoon minced ginger
1 red chili, thinly sliced, optional
2 teaspoons lime zest, grated with a microplane
1 can full fat coconut milk, 13.66 oz
1 tablespoon fish sauce
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro and/or Thai basil, optional
Additional lime wedges for serving, and sliced chili for garnish if desired
Preheat a 9″ skillet (I use cast iron) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes.
Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 10 minutes, then turn the chicken breasts over and cook an additional 10 minutes, or until the chicken is just done in the center.
When the chicken is done, add the lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!
- Category: Dinner
- Method: Stove Top
- Cuisine: Thai
Keywords: Coconut Lime Chicken, Thai Coconut Lime Chicken Recipe, Creamy Coconut Lime Chicken