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
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 & 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).
