Coconut Lime Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
427 kcal
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Course
Main Course
Coconut Lime Chicken
Description
Coconut Lime Chicken is prepared by sautéing chopped onion with olive oil, then cooking bite-sized chicken pieces seasoned simply with garlic powder, salt, and pepper. After briefly cooking the chicken, it is set aside while garlic and fresh ginger are cooked briefly to release their flavors. Coconut milk, lime juice and zest, and a bit of brown sugar are added and simmered to reduce slightly, concentrating the flavors and thickening the sauce somewhat.
The chicken returns to the pan to finish cooking in the flavorful sauce. Right before serving, fresh chopped cilantro, basil, and scallions are stirred in to add herbal brightness and a light crunch. The dish is mild but layered with the sweetness of coconut and the acidity of lime, alongside the warmth of garlic and ginger.
It pairs well with steamed rice to soak up the sauce and can be adjusted to taste by adding more lime, sugar, or ginger. Additional heat can be introduced with chili flakes or fresh chili if desired. Using a good quality, full-fat coconut milk contributes to the sauce's creamy texture.
Keeping fresh ginger in the freezer allows easy grating whenever needed. The recipe is forgiving and accommodating for tweaks to herb quantities and seasoning to suit personal preferences.
Ingredients
- 2 large chicken breast cut into 1" pieces
- 1/2 medium onion chopped
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 3 cloves garlic minced
- 1 teaspoon ginger minced, fresh
- 1 (13.5 ounce) coconut milk full fat, can
- 1 tablespoon lime juice and zest of 1
- 1 teaspoon brown sugar
- 1 small handful basil chopped (or more, to taste, fresh
- 1 small handful cilantro chopped (or more, to taste, fresh
- 1 small handful scallions chopped (or more, to taste)
Instructions
- Cut up the chicken into bite-size pieces and sprinkle them with the garlic powder and some salt & pepper (I just do this right on the cutting board).
- Chop the onion then add it to a deep skillet over medium-high heat along with the olive oil. Sauté for 5 minutes.
- Add the chicken to the pan and cook it for about 5 minutes (stir it occasionally). Transfer chicken to a plate and set aside.
- Stir in the garlic and ginger, and cook for 30 seconds.
- Add in the coconut milk (shake the can first), lime juice + zest, and sugar. Reduce the heat to medium and let it simmer for about 10-15 minutes or until the sauce is somewhat reduced. This won't be a thick sauce, but reducing does help concentrate flavors and thicken it up a bit.
- Add the chicken back into the pan and cook for a few more minutes. Stir in the cilantro, basil, and scallions right before serving. Season with extra salt & pepper as needed. This dish goes well with rice. I serve it with extra lime wedges (and you can top each bowl with extra cilantro/basil/scallions too if you wish).
Notes
- Keep fresh ginger in the freezer for easier grating when needed.
- Use full-fat coconut milk like Thai Kitchen brand for a creamier sauce with less wateriness.
- Adjust lime, sugar, and ginger amounts to taste for balance and brightness.
- Add fish sauce or chili pepper/red pepper flakes for extra depth or heat if desired.
- Nutritional information is an estimate; ingredient brands and quantities may vary the final values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 72mg | 24% |
| Sodium | 148mg | 6% |
| Potassium | 699mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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