Coconut Lime Chicken

Craving a dinner that’s bursting with flavor but doesn’t take hours to make? This Coconut Lime Chicken brings together the perfect balance of zesty lime, creamy coconut milk, and tender chicken, all cooked in just one pan in under 30 minutes!

Print Pin

Course: Dinner, Main Course

Cuisine: Asian, Thai

Keyword: Coconut Lime Chicken

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 356kcal

Ingredients

For the Chicken:

4 small boneless, skinless chicken breasts (or 2 large breasts, sliced in half)
½ tsp salt
½ tsp pepper
1 tbsp vegetable oil (or coconut oil)
½ cup finely chopped red onion
1 long red chili, finely chopped (seeds removed)
¼ tsp dried chili flakes (red pepper flakes)
1 tbsp minced fresh ginger
2 garlic cloves, minced

For the Sauce:

1 cup full-fat coconut milk (unsweetened)
½ cup vegetable or chicken stock
2 tsp fish sauce
2 tbsp fresh lime juice
2 tsp cornstarch (cornflour)
4 small bunches bok choy, washed and cut into 4 long pieces each
Fresh lime wedges and coriander (cilantro) to serve

Instructions

Prepare the Chicken:
Pat the chicken breasts dry with a paper towel, then season both sides with salt and pepper.

Cook the Chicken:

Heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-8 minutes until golden on the bottom. Flip and cook on the other side for another 5-8 minutes, or until the internal temperature reaches 74°C (165°F). Once cooked, remove the chicken and set aside on a warm plate, covering it with aluminum foil.

Sauté the Aromatics:

Reduce the heat to medium and add the remaining oil to the pan. Add the chopped onion and sauté for 2-3 minutes, stirring often, until softened. Scrape up any chicken bits from the bottom of the pan for extra flavor.

Add the Spices:

Stir in the fresh chili, chili flakes, ginger, and garlic. Cook for about 1 minute until fragrant.

Make the Sauce:

Pour in the coconut milk, stock, and fish sauce. In a small bowl, combine the lime juice and cornstarch, mixing until smooth. Add this to the pan and stir well. Bring the sauce to a simmer, then cook for 5 minutes until it thickens.

Add Bok Choy and Chicken:

Stir in the bok choy and return the chicken to the pan, including any juices from the plate. Cook for 1-2 minutes until the bok choy is just tender yet still crunchy.

Serve:

Serve the coconut lime chicken over rice, garnished with fresh coriander and lime wedges on the side.

Nutrition

Save