Coconut Lime Chicken and Zucchini
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
5 to 6 servings
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Course
Main Course
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Cuisine
American
Coconut Lime Chicken and Zucchini
Description
The recipe begins by seasoning and pan-searing chicken pieces for a flavorful golden exterior while keeping them juicy inside. Zucchini is briefly sautéed until tender yet still firm, preserving its fresh texture. Coconut milk forms the creamy sauce base, enriched with garlic, fresh ginger, jalapeno, brown sugar, lime zest, and juice, bringing aromatic, tangy, and mildly spicy notes.
The combination of coconut milk and lime creates a balanced sauce with a tropical, citrus brightness that complements the savory chicken. The sauce thickens slightly with optional cornstarch, but it can be omitted for a looser consistency. Serving this over cooked rice or quinoa helps absorb the flavorful sauce and rounds out the meal.
This dish offers flexibility with protein choice and ingredient substitutions noted, including alternatives for the fresh ginger and garlic. Adjusting jalapeno seeds moderates heat to preference.
Ingredients
- 2 to 3 to 3 tablespoons olive oil
- 1 to 1 ½ to 1 ½ pounds chicken breast boneless, skinless, or thighs; cut into bite-size pieces
- salt
- black pepper
- 2 cups zucchini diced
- 1 can (13.5 ounces) coconut milk light or regular
- 1 tablespoon cornstarch optional
- 1 jalapeno pepper finely minced; seeds removed for less heat
- 1 tablespoon ginger grated, fresh (see note
- 3 cloves garlic finely minced
- 1 teaspoon brown sugar
- lime zest
- 1 tablespoon lime juice fresh, from about 1 medium lime
- rice hot, cooked, for serving
- quinoa hot, cooked, for serving
- cilantro chopped, for garnish (optional
Instructions
- In a 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot and rippling. Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper.
- Add the chicken in a single layer (may need to cook multiple batches so as not to over crowd the skillet), and cook until golden and mostly cooked through (the chicken will continue to cook in a later step), about 2 minutes per side. Remove to a plate, leaving as much oil in the skillet as possible. Repeat with remaining chicken, if needed.
- Add another drizzle of olive oil to the pan and heat over medium heat. Add the zucchini and cook until golden and sizzling on one side, about 1 minute. Sir or flip and cook another minute or so until the zucchini is tender (but not soft and mushy). Season lightly with salt and pepper.
- Remove the zucchini to the plate with the chicken - again, leaving as much oil behind in the pan as possible.
- Whisk together the coconut milk and cornstarch together until smooth. Set aside.
- If the skillet is dry, add a couple teaspoons of olive oil. Over medium heat, add the jalapeno, ginger and garlic. Cook, stirring constantly, for 30-45 seconds. Scrape up any browned bits from the chicken and zucchini.
- Add the coconut milk mixture and brown sugar. Bring to a gentle simmer over medium-low heat and cook for 1-2 minutes, whisking constantly.
- Add the cooked chicken and zucchini back to the skillet. Stir and simmer for 3-4 minutes until the chicken is cooked through and the sauce has thickened. Stir in the lime zest and lime juice. Season with additional salt, if needed (it will probably need it).
- Serve over hot, cooked rice or quinoa and garnish with fresh cilantro, if desired.
Notes
- Cornstarch thickens the sauce but is optional if you prefer a thinner consistency.
- Freeze ginger pieces and grate directly for ease when fresh ginger is unavailable; ginger paste or frozen cubes are workable substitutes.
- Garlic powder can replace fresh garlic for a milder flavor.
- Use canned unsweetened coconut milk (not coconut cream) for the sauce base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving (without rice) | |
| Calories | 196kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 163mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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