Description
This vibrant Lime Coconut Chicken features tender chicken breasts simmered in a creamy coconut milk sauce, infused with zesty lime and spices. Paired with fresh bok choy and a hint of heat from red chili, it’s a deliciously tropical dish perfect for any dinner.
Ingredients
Scale
For the chicken:
- 4 small boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped red onion
- 1 long red chili, finely chopped (seeds removed)
- 1/4 teaspoon dried chili flakes
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
For the sauce:
- 1 cup full-fat coconut milk
- 1/2 cup vegetable stock
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons cornstarch
- 4 small bunches bok choy, washed and quartered
To serve:
- Lime wedges
- Fresh cilantro
Instructions
- Prepare the chicken: Season the chicken breasts with salt and pepper.
- Cook the chicken: Heat half of the oil in a large skillet over medium-high heat. Add the chicken and cook for 5-8 minutes per side, or until cooked through. Remove from the pan and set aside.
- Make the sauce: Reduce the heat to medium and add the remaining oil to the pan. Sauté the onion until softened, then add the chili, chili flakes, ginger, and garlic. Cook for 1 minute.
- Combine ingredients: Stir in the coconut milk, vegetable stock, fish sauce, and lime juice. In a small bowl, whisk together the cornstarch and a little water until smooth. Add the cornstarch mixture to the pan and stir well.
- Simmer and add vegetables: Bring the sauce to a simmer and cook for 5 minutes, or until thickened. Add the bok choy and return the chicken to the pan. Cook for 1-2 minutes, or until the bok choy is tender.
Notes
- Adjust the level of spice by varying the amount of chili used.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Skillet
- Cuisine: thai
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 330
- Sugar: 3g
- Sodium: 480 mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg