If you are craving a vibrant and flavorful dish that feels like a tropical vacation on a plate, then this Lime Coconut Chicken Recipe is exactly what you need. Combining the creamy, rich coconut milk with zesty lime and a touch of heat from chili, the dish strikes a beautiful balance of tangy, spicy, and savory flavors. Tender chicken breasts soak up the luscious sauce, while fresh bok choy adds a crisp, green freshness. It’s a simple one-pan wonder that brings warmth and brightness to your dinner table in just 25 minutes.
Ingredients You’ll Need
This Lime Coconut Chicken Recipe relies on a handful of straightforward but impactful ingredients, each bringing its own magic to the dish. From the creamy coconut milk that gives body and depth, to the fresh lime juice that wakes up your taste buds, every item plays a crucial role in creating a harmonious flavor profile and appealing textures.
- Chicken breasts: Use small, boneless, skinless pieces for even cooking and tender results.
- Salt and pepper: Basic seasoning to enhance the natural flavors of the chicken.
- Vegetable oil: For a light sear that locks in moisture without overpowering the taste.
- Red onion: Finely chopped for a mild sweetness and vibrant color.
- Long red chili: Deseeded and chopped to add just the right amount of heat without overwhelming the palate.
- Dried chili flakes: A pinch for a subtle kick that complements the fresh chili.
- Minced ginger: Adds warmth and aromatic complexity.
- Garlic cloves: Minced, giving the dish its foundational savory note.
- Full-fat coconut milk: The creamy base that makes this recipe irresistibly luscious.
- Vegetable stock: Lightly enriches the sauce and balances the richness.
- Fish sauce: Brings umami depth and authenticity to the flavors.
- Lime juice: Freshly squeezed for that bright, citrusy punch.
- Cornstarch: Used to thicken the sauce to the perfect consistency.
- Bok choy: Cleaned and quartered, it provides a fresh, crisp contrast and vibrant green color.
- Lime wedges: For serving, adding an extra burst of zing.
- Fresh cilantro: Garnish for herbaceous freshness and visual appeal.
How to Make Lime Coconut Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by seasoning your chicken breasts with salt and pepper, giving them a simple but essential layer of flavor that will shine through in the final dish. This foundational step ensures that every bite of chicken tastes perfectly seasoned.
Step 2: Cook the Chicken
Heat half of your vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook them for about 5 to 8 minutes per side, until they’re golden brown and cooked through. Cooking them thoroughly at this stage locks in their juiciness. Once done, remove the chicken from the pan and set aside—this prevents overcooking during sauce preparation.
Step 3: Sauté the Aromatics
Lower the heat to medium and add the remaining oil to the same pan. Toss in the finely chopped red onion and sauté until it softens and becomes fragrant. Then add the chopped long red chili, dried chili flakes, minced ginger, and garlic. Cook everything together for about a minute until the mixture releases its wonderful aromas that promise a mouthwatering dish ahead.
Step 4: Build the Sauce
Next, stir in the coconut milk, vegetable stock, fish sauce, and freshly squeezed lime juice. This combination is the heart of your Lime Coconut Chicken Recipe—creamy, tangy, and brimming with umami. In a small bowl, whisk your cornstarch with a little water until smooth, then pour it into the pan and stir thoroughly. This will help thicken the sauce to the perfect velvety texture.
Step 5: Simmer and Add Vegetables
Bring the sauce to a gentle simmer and let it cook for about 5 minutes so it can thicken nicely. Then add the quartered bok choy and return the cooked chicken breasts to the pan. Let everything cook together for an additional 1 to 2 minutes, just until the bok choy becomes tender but still maintains some bite. This final step melds the flavors beautifully, finishing your Lime Coconut Chicken Recipe with fresh greens for balance.
How to Serve Lime Coconut Chicken Recipe
Garnishes
To elevate your presentation and taste, sprinkle fresh cilantro over the dish right before serving. The bright herbal notes add freshness that contrasts gorgeously with the creamy coconut sauce. Don’t forget a squeeze of lime wedges on the side to allow everyone to brighten their plates to their personal liking.
Side Dishes
This Lime Coconut Chicken Recipe pairs wonderfully with simple steamed jasmine rice which soaks up every drop of that luscious sauce. You can also serve it alongside coconut rice or even warm naan bread to scoop up the flavorful sauce. For a low-carb option, cauliflower rice or a crisp cucumber salad make excellent companions.
Creative Ways to Present
For a stunning family-style meal, serve the chicken whole on a large platter and ladle the coconut lime sauce generously over it. Surround it with bok choy and garnish with cilantro and lime wedges to create a feast-worthy centerpiece. To make it more casual and fun, offer the chicken sliced over bowls of rice with sauce drizzled on top and a sprinkle of fresh chili for extra bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and marry even more in the fridge, making the next-day meal just as delicious. Make sure the chicken is fully cooled before refrigerating to maintain the sauce’s creamy consistency.
Freezing
This Lime Coconut Chicken Recipe freezes well if you want to save some for later. Place the cooled chicken and sauce mixture in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. It will keep for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over low heat until heated through, stirring occasionally to prevent the coconut milk from separating. Alternatively, microwave it in short intervals, stirring at each pause. Adding a splash of coconut milk or vegetable stock during reheating can help maintain that creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy. Just adjust the cooking time slightly, as thighs can take a bit longer to cook through.
Is it possible to make this recipe vegetarian or vegan?
Yes, swapping the chicken for tofu or chickpeas and using a vegetarian fish sauce alternative will still deliver delicious results, keeping all the signature flavors intact.
Can I make the sauce spicier?
Definitely! Simply leave the chili seeds in or add extra dried chili flakes to increase the heat level to your liking without compromising the dish’s balance.
What can I substitute for fish sauce?
If you don’t have fish sauce on hand, soy sauce or tamari can be used as a substitute, though the flavor will be slightly different but still flavorful.
How do I know when the chicken is cooked through?
The best way is to use a meat thermometer; it should read 165°F (74°C) when inserted into the thickest part of the chicken. Otherwise, slice into a piece to check that the juices run clear and the meat is no longer pink.
Final Thoughts
This Lime Coconut Chicken Recipe is one of those dishes that feels like a little celebration every time you make it. It’s so easy to prepare but delivers bold, balanced flavors that impress without hassle. Whether you’re cooking for family, friends, or just treating yourself, this dish brings warmth, freshness, and a touch of exotic flair to your dinner table—give it a try, and you might find yourself making it again and again!
Print
Lime Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
Lime Coconut Chicken is a vibrant and flavorful dish featuring tender chicken breasts cooked in a creamy coconut milk sauce infused with lime, chili, and aromatic ginger and garlic. Served with fresh bok choy and garnished with cilantro and lime wedges, this quick and easy meal brings a tropical twist to your dinner table in just 25 minutes.
Ingredients
Chicken
- 4 small boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil (divided)
Sauce
- 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
- 1 cup full-fat coconut milk
- 1/2 cup vegetable stock
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons cornstarch
- water (for cornstarch slurry)
Vegetables and Garnish
- 4 small bunches bok choy, washed and quartered
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- Prepare the chicken: Season the chicken breasts on both sides evenly with salt and pepper to enhance flavor.
- Cook the chicken: Heat half of the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-8 minutes on each side, or until fully cooked through and no longer pink in the center. Remove the chicken from the pan and set aside on a plate.
- Make the sauce: Reduce the heat to medium and add the remaining vegetable oil to the same skillet. Sauté the finely chopped red onion until softened and translucent. Add the chopped red chili, dried chili flakes, minced ginger, and minced garlic. Cook the mixture for about 1 minute until fragrant.
- Combine ingredients: Pour in the coconut milk, vegetable stock, fish sauce, and lime juice. In a small bowl, whisk together the cornstarch with a little water to form a smooth slurry. Pour this slurry into the skillet and stir thoroughly to combine all elements.
- Simmer and add vegetables: Bring the sauce to a gentle simmer. Allow it to cook for approximately 5 minutes, or until it thickens slightly. Add the quartered bok choy to the sauce and return the cooked chicken breasts to the pan. Cook everything together for 1-2 minutes more, until the bok choy is tender but still crisp.
- Serve: Garnish the dish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- You can substitute chicken thighs for breasts if preferred; cooking time may vary slightly.
- Adjust the amount of chili to your preferred spice level, or omit for a milder dish.
- For a thicker sauce, increase cornstarch to 1 tablespoon.
- Serve over steamed rice or noodles for a complete meal.
- Ensure bok choy is fresh and crisp for the best texture.
