Tasty Thai-inspired chicken dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large boneless, skinless chicken breasts (about 1¾ pounds), cut in half horizontally to create 4 cutlets
02 -
2 tablespoons vegetable oil
03 -
1 small sweet onion, sliced into ¼ inch-thick rounds
04 -
3 garlic cloves, minced
05 -
2 (13.5-ounce) cans full-fat coconut milk
→ Seasonings & Flavorings
06 -
1 ½ teaspoons kosher salt
07 -
2 teaspoons brown sugar
08 -
½ teaspoon granulated garlic
09 -
¼ cup chopped fresh cilantro, plus more for serving
10 -
½ teaspoon lime zest
11 -
2 tablespoons fresh lime juice (from 2 limes)
12 -
3 green onions, thinly sliced, plus more for serving
13 -
1 tablespoon cornstarch
→ For Serving
14 -
Cooked rice
15 -
Red pepper flakes (optional)
# Instructions:
01 -
Sprinkle the chicken all over with 1 teaspoon of the salt, 1 teaspoon of the brown sugar and the granulated garlic. Make sure to coat both sides evenly for best flavor.
02 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat until it's nice and hot. Add the chicken and let it cook until golden brown on both sides, about 8 minutes total. Remove the chicken to a plate and set aside.
03 -
Turn the heat down to medium and add the remaining tablespoon of oil to the same skillet. Once hot, toss in the sliced onion and cook, stirring occasionally, until they become soft and translucent, about 6 minutes. Add the minced garlic and cook for another minute until you can smell its wonderful aroma.
04 -
Pour in the coconut milk, then add the chopped cilantro, lime zest, lime juice, sliced green onions, remaining salt, and remaining brown sugar. Stir everything together until well combined. Turn the heat up to high and bring the mixture to a boil, then reduce to medium-low and return the chicken to the pan.
05 -
In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into the sauce and stir well. Let everything simmer gently until the chicken is completely cooked through and the sauce has thickened enough to coat the back of a spoon, about 15 minutes.
06 -
Spoon the chicken and plenty of the creamy sauce over hot rice. Top with extra fresh cilantro, green onions, and a sprinkle of red pepper flakes if you like a bit of heat.
# Notes:
01 -
This creamy coconut lime chicken is a perfect balance of rich coconut, zesty lime, and savory chicken flavors.
02 -
For a more intense lime flavor, add an extra teaspoon of zest to the sauce.