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
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 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.
