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If you are craving a dish that bursts with exotic flavors while still remaining delightfully simple to prepare, this Lime Coconut Chicken Recipe is an absolute winner. Creamy coconut milk mingles perfectly with tangy lime and a touch of chili heat, creating a vibrant sauce that wraps tender chicken breasts in a comforting embrace. With fresh bok choy adding a subtle crunch and earthy lushness, this recipe transforms everyday ingredients into a sensational meal that’s perfect for weeknights or impressing friends without fuss. I can’t wait for you to taste this luscious, fragrant dish that never fails to brighten any table.
Ingredients You’ll Need
Getting the balance just right with your ingredients is the secret to nailing this Lime Coconut Chicken Recipe. Each component is thoughtfully chosen to build layers of flavor, texture, and color while keeping the prep straightforward and accessible.
- 4 small boneless, skinless chicken breasts: Provides lean protein and a tender, juicy base for the sauce.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering the dish.
- 1/2 teaspoon pepper: Adds a subtle depth of warmth and seasoning to the chicken.
- 1 tablespoon vegetable oil: Ideal for browning the chicken and building the sauce’s aromatic base.
- 1/2 cup finely chopped red onion: Offers sweetness and a punch of color that mellows as it cooks.
- 1 long red chili, finely chopped (seeds removed): Brings gentle heat and bright red vibrance without dominating the palate.
- 1/4 teaspoon dried chili flakes: Adds a deeper, smoky spice note to lift the sauce’s complexity.
- 1 tablespoon minced ginger: Delivers warmth and a fragrant zest that pairs beautifully with coconut.
- 2 cloves garlic, minced: Imparts rich, savory undertones essential for a well-rounded sauce.
- 1 cup full-fat coconut milk: Creates the silky, luxuriously creamy base that defines the dish.
- 1/2 cup vegetable stock: Keeps the sauce light and flavorful, balancing out the richness of the coconut milk.
- 2 teaspoons fish sauce: Adds umami depth and a subtle saltiness that rounds out the flavors.
- 2 tablespoons lime juice: The star ingredient that brightens and lifts the entire dish with a fresh tang.
- 2 teaspoons cornstarch: Helps thicken the sauce to the perfect consistency.
- 4 small bunches bok choy, washed and quartered: Provides a crisp, green contrast and a healthy vegetable boost.
- Lime wedges: For finishing touches and extra zing at the table.
- Fresh cilantro: Adds a fragrant, herbaceous note that complements the coconut and lime beautifully.
How to Make Lime Coconut Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken breasts dry; this ensures a beautiful golden sear. Then sprinkle both sides with salt and pepper, seasoning the meat simply but effectively to enhance its natural flavor.
Step 2: Cook the Chicken
Heat half of the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan and let it cook for about 5 to 8 minutes on each side until the exterior is golden and the interior is cooked through. Once done, remove the chicken and set it aside. This step locks in the juices while creating a flavorful crust that will complement the luscious sauce.
Step 3: Build the Aromatic Sauce
In the same skillet, lower the heat to medium and add the remaining oil. Toss in the finely chopped red onion and sauté until it softens and becomes translucent. Then add the chopped red chili, chili flakes, minced ginger, and garlic. Stir them around for about a minute to release their wonderful fragrance and meld the flavors together.
Step 4: Combine Coconut Milk and Flavorings
Pour in the full-fat coconut milk, vegetable stock, fish sauce, and freshly squeezed lime juice. These ingredients will create the rich, tangy foundation for your dish’s signature sauce. In a small separate bowl, whisk the cornstarch with a splash of water until smooth, then stir this mixture into the sauce. This will help it thicken beautifully without clumping.
Step 5: Simmer and Add Vegetables
Bring the sauce to a gentle simmer and let it cook for about 5 minutes, allowing it to thicken and develop its complexity. Then add the quartered bok choy and return the chicken breasts to the pan. Cook everything together for another 1 to 2 minutes, just until the bok choy softens slightly but still retains its fresh crunch. This step brings the entire dish together, melding flavors and textures perfectly.
How to Serve Lime Coconut Chicken Recipe
Garnishes
Fresh lime wedges and vibrant cilantro leaves are the perfect finishing touches. The lime wedges let each person add an extra burst of citrus that livens the dish right at the table, while cilantro adds a refreshing herbal brightness that complements the rich coconut sauce exquisitely.
Side Dishes
This Lime Coconut Chicken Recipe shines when served alongside fragrant jasmine rice or warm coconut rice, both of which soak up the delicious sauce. For something lighter, steamed rice noodles or a simple green salad with a tangy dressing provide balance and variety to your meal.
Creative Ways to Present
For a fun twist, serve this dish in individual deep bowls for a cozy, rustic look or on a beautiful platter sprinkled with extra fresh herbs for dinner parties. Adding a sprinkle of toasted shredded coconut over the top also provides a lovely texture contrast and beautiful presentation flair.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to 3 days, giving you a delicious option for a quick lunch or dinner the next day.
Freezing
This Lime Coconut Chicken Recipe also freezes wonderfully. Portion the chicken and sauce into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the refrigerator before reheating to preserve the dish’s delightful flavors and textures.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to keep the sauce smooth and prevent sticking. Adding a splash of water or coconut milk can help loosen the sauce if it thickens too much during storage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative—they stay juicy and tender while absorbing the rich lime and coconut flavors beautifully. Just adjust cooking time slightly to ensure they’re fully cooked.
Is this recipe very spicy?
The heat level is mild and adjustable. Removing the seeds from the chili keeps it from being too intense, but feel free to reduce or increase the chili flakes to suit your spice preference.
Can I use light coconut milk instead of full-fat?
Using full-fat coconut milk gives the sauce its signature creamy texture and rich flavor, but you can use light coconut milk if you prefer a lighter dish. Just keep in mind the sauce won’t be quite as thick or indulgent.
What can I substitute for fish sauce?
If you’re avoiding fish sauce, soy sauce or tamari are good substitutes that provide similar umami depth. Use the same amount to keep the balance of flavors intact.
Is bok choy necessary, or can I use another vegetable?
Bok choy adds a nice crunch and mild flavor, but you can swap it out for other greens like spinach, kale, or even green beans. Just add them towards the end of cooking so they stay fresh and vibrant.
Final Thoughts
This Lime Coconut Chicken Recipe feels like a warm hug on a plate, blending bright citrus, creamy coconut, gentle spice, and tender chicken into a perfect harmony. It’s approachable for cooks of all levels but impressive enough to share with guests. I hope you give it a try soon and discover just how easy and satisfying this flavor-packed dish can be.
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Lime Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
Lime Coconut Chicken is a vibrant and flavorful dish featuring tender chicken breasts cooked in a creamy coconut milk sauce infused with lime, chili, garlic, and ginger. Paired with fresh bok choy, this quick and easy meal offers a perfect balance of spicy, tangy, and rich flavors, ideal for a 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 mixing with cornstarch)
Vegetables and 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 natural flavor.
- Cook the chicken: Heat half of the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-8 minutes on each side, or until they are cooked through and no longer pink inside. 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 and translucent.
- Add aromatics: Stir in the chopped red chili, dried chili flakes, minced ginger, and garlic. Cook the mixture for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add liquids: Pour in the coconut milk, vegetable stock, fish sauce, and lime juice. Stir to combine all the ingredients well.
- Thicken the sauce: In a small bowl, whisk together the cornstarch with a little water until smooth. Add this cornstarch slurry to the pan and stir thoroughly to integrate. This will help thicken the sauce.
- Simmer and add vegetables: Bring the sauce to a gentle simmer and allow it to cook for about 5 minutes, or until it thickens slightly. Add the quartered bok choy and return the cooked chicken breasts to the pan.
- Finish cooking: Cook everything together for an additional 1-2 minutes, just until the bok choy is tender and the chicken is heated through.
- Serve: Ladle the lime coconut chicken with bok choy onto plates or bowls. Garnish with fresh cilantro and lime wedges for an added burst of freshness.
Notes
- For a spicier dish, keep the chili seeds or add more dried chili flakes.
- Use full-fat coconut milk for a richer sauce; light coconut milk may make the sauce thinner.
- Vegetable stock can be substituted with chicken stock for added depth of flavor.
- Ensure the chicken is cooked through by checking the internal temperature reaches 165°F (74°C).
- If bok choy is unavailable, substitute with baby spinach or other tender leafy greens.
