If you’ve been craving something that’s bursting with vibrant, tropical flavors but still easy enough for a weeknight, this Lime Coconut Chicken Recipe is exactly what you need. Juicy chicken breasts gently simmered in a creamy coconut sauce, infused with zesty lime and a kick of chili, create a dish that’s both comforting and exciting. Every spoonful offers a perfect balance of tang, spice, and richness, making it a favorite to serve for family dinners or impressing friends with minimal fuss but maximum flavor.
Ingredients You’ll Need
This Lime Coconut Chicken Recipe calls for simple, fresh ingredients that come together to create a harmonious blend of flavors and textures. Each component plays its part in making the dish pop — from the creamy coconut milk enriching the sauce to the fresh bok choy adding a pleasant crunch and color.
- 4 small boneless, skinless chicken breasts: The tender protein base that soaks up all the delicious sauce.
- 1/2 teaspoon salt: Enhances the natural flavors of the chicken and the sauce.
- 1/2 teaspoon pepper: Adds a subtle warmth to balance the creamy sauce.
- 1 tablespoon vegetable oil: Helps to brown the chicken beautifully and sauté the aromatics.
- 1/2 cup finely chopped red onion: Provides a mild sweetness and texture to the sauce.
- 1 long red chili, finely chopped (seeds removed): Brings gentle heat without overwhelming the dish.
- 1/4 teaspoon dried chili flakes: Adds an extra layer of spice complexity.
- 1 tablespoon minced ginger: Infuses a fresh, zesty lift that complements the lime perfectly.
- 2 cloves garlic, minced: Offers depth and a tasty aromatic punch.
- 1 cup full-fat coconut milk: The creamy heart of the sauce, enriching every bite.
- 1/2 cup vegetable stock: Keeps the sauce flavorful and balances the richness of coconut milk.
- 2 teaspoons fish sauce: Enhances umami and adds a subtle savory edge.
- 2 tablespoons lime juice: The starring tang that brightens up the entire dish.
- 2 teaspoons cornstarch: Thickens the sauce for that perfect velvety finish.
- 4 small bunches bok choy, washed and quartered: Offers a fresh, crisp vegetable contrast with a lovely mild bitterness.
- Lime wedges: For an extra burst of citrus when serving.
- Fresh cilantro: Adds a fragrant, herbal note to top off the dish.
How to Make Lime Coconut Chicken Recipe
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts with salt and pepper. This simple step layers in essential flavor and helps tenderize the meat before it hits the heat, setting the stage for juicy, flavorful chicken.
Step 2: Cook the Chicken
Heat half of the vegetable oil in a large skillet over medium-high heat. Place the chicken breasts in the pan and cook for about 5 to 8 minutes per side, until they are beautifully golden and cooked through. When done, remove them carefully from the pan and set aside, allowing those lovely pan juices to remain for the next steps.
Step 3: Make the Sauce
Lower the heat to medium and pour the remaining oil into the skillet. Begin by sautéing the red onion until it becomes soft and translucent, unlocking its natural sweetness. Then add the chopped red chili, dried chili flakes, minced ginger, and garlic. Stir these aromatic ingredients for about a minute to awaken their flavors and fill your kitchen with mouthwatering scents.
Step 4: Combine Ingredients
Now it’s time to add the creamy elements that truly make this Lime Coconut Chicken Recipe so special. Pour in the full-fat coconut milk, vegetable stock, fish sauce, and lime juice. In a small bowl, whisk the cornstarch with a bit of water until smooth, then stir this mixture into the pan. This will help thicken the sauce beautifully as it simmers.
Step 5: Simmer and Add Vegetables
Bring your sauce gently to a simmer, letting it cook for about 5 minutes until it thickens to a silky consistency. Add the quartered bok choy along with the chicken breasts back into the pan. Cook everything together for another 1 to 2 minutes, just until the bok choy softens slightly but still keeps a fresh crunch. This final step ensures every bite is bursting with layered flavors and pleasing textures.
How to Serve Lime Coconut Chicken Recipe
Garnishes
Garnishing with fresh cilantro and lime wedges elevates this dish visually and flavor-wise. The herb adds a fresh, fragrant note, while the lime wedges let you customize the tanginess at the table, enhancing that delicious citrus punch.
Side Dishes
Serve this Lime Coconut Chicken Recipe over fluffy jasmine rice or aromatic basmati to soak up every drop of the luscious sauce. Alternatively, a side of steamed noodles or even a crisp green salad makes a tasty and balanced meal.
Creative Ways to Present
For a fun twist, try serving the chicken and sauce in hollowed-out lime halves or coconut bowls to really emphasize the tropical theme. You can also sprinkle toasted shredded coconut on top for an added layer of texture and a visually stunning finish.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Lime Coconut Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making the next-day meal even more delicious!
Freezing
If you want to keep this dish longer, freeze it in a sealed container for up to 2 months. Just note that the bok choy may lose some crispness when thawed, so consider adding fresh vegetables when reheating.
Reheating
Gently reheat the chicken and sauce over low to medium heat on the stove, stirring occasionally. Adding a splash of water or coconut milk can help loosen the sauce if it thickens too much in the fridge. Avoid microwaving too aggressively to keep the texture intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a bit more juiciness and flavor, making them a great alternative. Just adjust the cooking time slightly as thighs can take a little longer to cook through.
Is this recipe very spicy?
This Lime Coconut Chicken Recipe has a gentle heat thanks to the mild red chili and chili flakes, but it’s easy to control. Remove the seeds from the chili and reduce chili flakes for a milder dish, or add more if you like extra spice.
Can I make this recipe dairy-free?
Definitely! Since this recipe uses coconut milk instead of dairy, it’s naturally dairy-free and perfect for those with lactose intolerance or dairy allergies.
What can I substitute for fish sauce if I’m vegetarian?
Try replacing fish sauce with soy sauce or tamari to maintain the umami depth. While it won’t be exactly the same, these substitutes still deliver plenty of savory flavor.
How do I know when the chicken is fully cooked?
Cook the chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit or until the juices run clear when pierced. The chicken should feel firm but still juicy.
Final Thoughts
I can’t recommend this Lime Coconut Chicken Recipe enough for anyone looking to add an effortless yet impressive dish to their cooking repertoire. It’s just the right mix of creamy, tangy, and spicy — a flavor trip that’s simple to make and sure to become a beloved favorite. Give it a try and watch it quickly become a staple in your meal rotation!
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: Thai
- Diet: Halal
Description
A vibrant and flavorful Lime Coconut Chicken recipe featuring tender chicken breasts simmered in a creamy coconut milk sauce with lime juice, red chili, ginger, and bok choy. This quick and easy stovetop dish delivers a tropical twist with a perfect balance of heat, tang, and creaminess, ideal for a delicious weeknight dinner.
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 & 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 evenly with salt and pepper to enhance their flavor before cooking.
- Cook the chicken: Heat half of the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook them for 5 to 8 minutes on each side, until they are cooked through and have a nice golden crust. Remove the chicken from the pan and set aside.
- Make the sauce base: Reduce the heat to medium and add the remaining oil to the same pan. Sauté the finely chopped red onion until softened, about 2 minutes. Stir in the chopped red chili, dried chili flakes, minced ginger, and garlic, cooking for another minute until fragrant.
- Combine sauce 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 create a smooth slurry, then add this mixture to the pan, stirring well to incorporate and help thicken the sauce.
- Simmer and add vegetables: Allow the sauce to simmer for 5 minutes until it thickens slightly. Add the quartered bok choy to the pan, then return the cooked chicken breasts to the sauce. Cook everything together for an additional 1 to 2 minutes, until the bok choy is tender but still crisp.
- Serve: Serve the Lime Coconut Chicken hot, garnished with fresh cilantro and lime wedges for extra brightness and flavor.
Notes
- Remove seeds from the chili to reduce heat if preferred milder flavor.
- Use full-fat coconut milk for a richer, creamier sauce.
- Adjust lime juice to taste for more or less acidity.
- Bok choy can be substituted with baby spinach or kale if unavailable.
- Ensure chicken is fully cooked by checking the internal temperature reaches 165°F (74°C).
