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
Scale
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.
