Ingredients
Chicken and Marinade
- 2 tablespoons avocado oil or olive oil
- 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
- Kosher salt and black pepper, to taste
Aromatics and Sauce
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 (13.5 oz) can full fat coconut milk
- ⅓ cup chicken broth
- ½ teaspoon lime zest
- 2 tablespoons fresh lime juice
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil
To Serve
- Rice (can use cauliflower rice or quinoa)
- Lime wedges
Instructions
- Cook the chicken: In a large deep skillet, heat the oil over medium-high heat. Once hot, add the chicken cubes in a single layer without overcrowding. Season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until chicken is cooked through and lightly browned. Transfer the chicken and its juices to a plate and set aside.
- Sauté aromatics: Add the chopped onion to the same skillet and cook for 4 minutes, stirring occasionally until softened. Stir in the minced ginger and garlic, cooking for an additional 1 minute until fragrant.
- Prepare the sauce: Pour in the coconut milk, chicken broth, lime zest, lime juice, and crushed red pepper flakes. Reduce heat to medium and allow the sauce to simmer gently for about 5 minutes, letting the flavors meld and the sauce thicken slightly.
- Combine chicken and herbs: Return the cooked chicken to the skillet and stir to coat in the coconut lime sauce. Add the chopped cilantro and basil, stirring well. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve the coconut lime chicken warm over cooked rice, cauliflower rice, or quinoa, garnished with fresh lime wedges for an extra burst of citrus flavor.
Notes
- You can substitute chicken breasts with boneless skinless chicken thighs for a juicier texture.
- For a spicier dish, increase the crushed red pepper flakes or add fresh chopped chili.
- Cilantro and basil add freshness; if unavailable, use parsley or mint as alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Consider serving with steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Asian-Caribbean inspired)
