I am crazy about Thai dishes such as this lime coconut chicken, which I really like. I love the creamy texture and the Southeast Asian flavors of this recipe.
Lime Coconut Chicken
I have so many Thai recipes, such as Thai Curry Pizza, Thai Basil Fried Rice, and Easy Thai Fish Patties, all of which are super delicious.
However, I had never thought adding lime and coconut milk to chicken would make it super delicious! I really enjoyed this recipe.
This coconut lime chicken is a delicious and flavorful one-pan dish that is ready in under 30 minutes for an easy weekend dinner.
It has a mild level of spiciness and is good for kids and those who cannot handle heat.
What’s in the recipe?
Complete information on ingredients and quantities is in the recipe card at the end of the post.
Chicken breasts: I use boneless and skinless chicken breasts.
Seasonings: I season the chicken breasts with salt and pepper. I also add red pepper flakes.
Vegetable oil: I use it for cooking the meat and the other ingredients in the recipe.
Red onion, Garlic and Ginger : They enhance the flavor to the dish.
Red chili: It Adds spice to the dish and gives it extra flavor.
For The Sauce
Chicken stock: This makes the sauce base of the dish. You can substitute it with vegetable stock or plain water.
Coconut milk: Coconut milk adds creaminess to the dish.
Cornstarch: It is a thickening agent. It absorbs liquids and gives the dish its characteristic thick and creamy soup.
Lime juice: For a unique tangy flavor. Lemon juice is a suitable substitute.
Bok choy: I add Bok Choy to incorporate vegetables into this dish.
How to Make This Recipe - Step By Step
One: Cooking the Meat: Use a paper towel to dry the chicken, and then season with salt and pepper on both sides.
Two: Heat half the vegetable oil in a large skillet over high heat. Add the chicken and cook for 5-8 minutes on each side until golden.
Three: Remove the chicken from the pan and set aside.
Tip: Wipe down your pan after you have cooked your chicken to remove any black or brown bits.
Four: Cooking the spices: Now, reduce the heat to medium and add the remaining oil, cook the onions until softened.
Five: Add ginger, chili, garlic, and chili flakes, and cook for a minute.
Six: Stir in the coconut milk and chicken stock.
Seven: In a small bowl, mix lime juice and cornflour until smooth, then pour into the pan and stir.
Eight: Now, simmer for 5 minutes until the sauce thickens.
Nine: Return the chicken to the pan and add the bok choy; cook for about 1-2 minutes more until the bok choy is tender.
Ten: Garnish with fresh coriander and serve.
Helpful Tips!
- The secret to a juicy chicken is not to overcook it.
- Like this recipe more vegetarian? Swap the chicken with tofu.
- You may cut the chicken breasts into cutlets if you like them to be thin.
- If you don't like the sauce to be thick, just skip the cornstarch.
More Chicken Recipes
- Devilled Chicken
- Chinese Peanut Butter Chicken
- Fried Chicken Fingers
- Panko Breaded Chicken Breast
- Shredded Chicken Tacos
- Chicken Katsu Curry
Follow Recipe Tale on Pinterest to keep up-to-date with all new recipes.
Recipe
Lime Coconut Chicken
Ingredients
- 5 chicken breasts , boneless skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large red onion , chopped
- 1 red chilli , chopped
- ½ teaspoon red pepper flakes
- 1 tablespoon ginger , minced
- 3 cloves garlic , minced
For The Sauce
- 1 cup coconut milk
- 1 cup chicken stock
- 2 teaspoon lime juice
- 2 teaspoon cornstarch
- 3 bunches bok choy , washed and cut into long pieces
- 1 tablespoon cilantro , chopped
Instructions
- Use a paper towel to dry the chicken, and then season with salt and pepper on both sides.5 chicken breasts, ½ teaspoon salt, ½ teaspoon black pepper
- Heat half the vegetable oil in a large skillet over high heat. Add the chicken and cook for 5-8 minutes on each side until golden.1 tablespoon vegetable oil
- Remove the chicken from the pan and set aside.
- Now, reduce the heat to medium and add the remaining oil and onion, and cook, until softened.1 large red onion
- Add ginger, chilli, garlic and chilli flake and cook for a minute. Stir in coconut milk and chicken stock.1 red chilli, ½ teaspoon red pepper flakes, 1 tablespoon ginger, 3 cloves garlic, 1 cup chicken stock, 1 cup coconut milk
- In a small bowl, mix lime juice and cornflour until smooth, then pour into the pan and stir.2 teaspoon cornstarch, 2 teaspoon lime juice
- Now, simmer for 5 minutes until the sauce thickens.
- Return the chicken to the pan and add the bok choy; cook for about 1-2 minutes more until the bok choy is tender.3 bunches bok choy
- Garnish with fresh coriander and serve.1 tablespoon cilantro
Comments
No Comments