One Pan Coconut Lime Chicken
Coconut Lime Chicken is a flavorful, dairy-free one-pan dish made with tender chicken simmered in rich coconut milk and lime sauce; fresh, simple, and satisfying.
Servings: 5 Servings
Calories: 474kcal
Ingredients
- 5 chicken breasts, boneless skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large red onion, chopped
- 1 red chili, chopped
- pinch of 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 fresh cilantro, chopped
Instructions
- Preparing the chicken: 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
- Cook the chicken: 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. Wipe down your pan after you have cooked your chicken to remove any black or brown bits.
- Make the sauce: Reduce the heat to medium and add the remaining oil and onion, and cook, until softened.1 large red onion,
- Add ginger, chili, garlic and chili flake and cook for a minute. Stir in coconut milk and chicken stock.1 red chili,, pinch of 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; simmer for about 1-2 minutes more until the bok choy is tender.3 bunches bok choy,
- Garnish with fresh coriander and serve.1 tablespoon fresh cilantro,
Notes
- DON’T add too many chicken breasts to the pan; if the pan isn't large enough, cook them in batches.
- To make sure the chicken is fully cooked, insert a meat thermometer in a thick part of the chicken breast; the internal temperature should be 74C / 165F.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the microwave.
Nutrition
Serving: 1serving | Calories: 474kcal | Carbohydrates: 19g | Protein: 58g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 146mg | Sodium: 902mg | Potassium: 2340mg | Fiber: 6g | Sugar: 8g | Vitamin A: 22741IU | Vitamin C: 246mg | Calcium: 562mg | Iron: 7mg