Description

Coconut Lime Chicken is a flavorful and creamy dish featuring tender chicken pieces cooked in a rich coconut milk sauce, infused with fresh lime, garlic, ginger, and fragrant herbs like basil, cilantro, and scallions. It’s perfect for a quick and exotic weeknight meal that pairs beautifully with rice and offers a delightful balance of tangy, sweet, and savory flavors.

Ingredients

Scale

Chicken and Seasoning

2 large chicken breasts, cut into 1” pieces
1/4 teaspoon garlic powder
Salt & pepper to taste

Vegetables and Aromatics

1/2 medium onion, chopped
3 cloves garlic, minced
1 teaspoon fresh ginger, minced

Sauce

2 tablespoons olive oil
1 (13.5 ounce) can coconut milk (full fat)
1 tablespoon lime juice
Zest of 1 lime
1 teaspoon brown sugar

Herbs and Garnishes

1 small handful fresh basil, chopped (or more, to taste)
1 small handful fresh cilantro, chopped (or more, to taste)
1 small handful scallions, chopped (or more, to taste)

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Instructions

Prepare the chicken: Cut the chicken breasts into bite-sized pieces and sprinkle them evenly with garlic powder, salt, and pepper on a cutting board to season.
Sauté the onion: Chop the onion and add it to a deep skillet over medium-high heat with the olive oil. Cook for about 5 minutes until the onion softens and begins to brown.
Cook the chicken: Add the seasoned chicken pieces to the skillet with the onions. Cook for approximately 5 minutes, stirring occasionally until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside on a plate.
Cook the aromatics: Into the same skillet, add the minced garlic and ginger. Sauté briefly for about 30 seconds until fragrant, taking care not to burn them.
Add the sauce ingredients: Shake the can of coconut milk well and pour it into the skillet along with the lime juice, lime zest, and brown sugar. Reduce the heat to medium and let the sauce simmer gently for 10 to 15 minutes, allowing it to reduce and thicken slightly, concentrating the flavors.
Reintegrate the chicken: Return the cooked chicken pieces to the skillet. Stir well and cook for a few more minutes so the chicken absorbs the flavors of the sauce.
Add fresh herbs and season: Just before serving, stir in the chopped cilantro, basil, and scallions. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Serve the Coconut Lime Chicken hot, accompanied by rice and extra lime wedges. Garnish with additional herbs if desired for a fresh, vibrant presentation.

Notes

For easier grating and longer freshness, store fresh ginger in the freezer in a ZipLoc bag.
Thai Kitchen brand coconut milk is recommended for its richer, less watery consistency, though any full-fat coconut milk can be used.
Adjust the balance of sugar, ginger, and lime juice to suit your personal taste preferences.
For additional umami, add a splash of fish sauce to the sauce; it enhances the flavor nicely.
To add heat, consider incorporating chili peppers or red pepper flakes.
Cooking times and nutrition vary with ingredient brands and portion sizes; nutritional info is an estimate.