Description
Welcome to this delicious journey of creating the perfect Coconut Lime Chicken! If you’re looking for a flavorful and easy-to-make chicken dish that combines zesty lime with creamy coconut milk, you’re in the right place. This recipe will transport your taste buds to a tropical paradise while being simple enough for any weeknight dinner. Not only is this Coconut Lime Chicken bursting with vibrant flavors, but it’s also gluten-free and dairy-free, making it a fantastic option for various dietary needs.
Ingredients
- 2 lbs chicken breast or chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons avocado oil (or any cooking oil like olive oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 red chili pepper, thinly sliced (or 1/2 teaspoon red pepper flakes)
- 1 tablespoon lime zest
- Juice of 2 limes
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons fish sauce (or use soy sauce or coconut aminos as a substitute)
- 1 tablespoon honey (optional, for added sweetness)
- Salt and pepper, to taste
- 1/4 cup chopped cilantro or Thai basil, for garnish
Optional Substitutions:
- Swap chicken breast with tofu for a vegetarian option.
- Replace avocado oil with sesame oil for a nutty flavor.
- Use bell peppers instead of red chili for a milder dish.
Instructions
Step 1: Prepare the Ingredients
Start by chopping your onion, mincing the garlic, and grating the ginger. Slice the chicken into bite-sized pieces and set aside.
Step 2: Sear the Chicken
Heat the avocado oil in a large skillet over medium-high heat. Add the chicken pieces and sear until they are golden brown on all sides, approximately 4-5 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
In the same skillet, add the chopped onion and sauté until it turns translucent. Add the minced garlic, grated ginger, and sliced red chili. Cook for an additional 1-2 minutes until fragrant.
Step 4: Build the Sauce
Pour in the coconut milk, lime zest, and lime juice. Use a spatula to scrape any browned bits from the bottom of the pan. Add the fish sauce and honey, if using. Stir well to combine.
Step 5: Simmer and Finish Cooking the Chicken
Return the seared chicken to the skillet and simmer for another 10-12 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Serve and Garnish
Once done, sprinkle chopped cilantro or Thai basil on top. Serve the Coconut Lime Chicken over rice, quinoa, or your favorite side dish. Enjoy this creamy and zesty meal!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Buy Now →Notes
- Use Fresh Ingredients: Fresh lime zest and juice elevate the dish’s flavor.
- Make It Spicier: Add more red pepper flakes or a dash of Sriracha for a fiery kick.
- Thicker Sauce: If you prefer a thicker sauce, reduce the coconut milk by simmering it for a few extra minutes before adding the chicken.