Coconut Lime Chicken
Fast, Flavor-packed, and Easy!
Looking for a quick dinner that’s bursting with bold flavors?
This Coconut Lime Chicken is your new weeknight hero!
In just 30 minutes, you’ll have juicy chicken bathed in a creamy, tangy coconut-lime sauce that will make your taste buds sing.
Best of all, it’s a one-pan wonder, making cleanup a breeze.
Perfect for busy nights when you want something fresh, flavorful, and satisfying.
Get ready to impress with minimal effort!
For Coconut Lime Chicken
- Chicken – Boneless, skinless chicken breasts work best, but you can also use thighs if you prefer darker meat.
- Vegetable Oil – For frying the chicken to get that perfect golden sear.
- Red Onion – Adds a savory base flavor when sautéed.
- Fresh Red Chili – Adds a mild heat and freshness to the dish.
- Dried Chili Flakes – Gives an extra punch to the spice level.
- Ginger – Fresh ginger brings a zingy, aromatic flavor to the sauce.
- Garlic – Adds a rich, fragrant base to the sauce.
For Coconut Lime Sauce
- Coconut Milk – Full-fat, unsweetened coconut milk creates the rich, creamy base of the sauce.
- Vegetable Stock – Adds depth to the sauce’s flavor. Chicken stock can also be used for a richer taste.
- Fish Sauce – Imparts a savory, umami flavor that enhances the sauce.
- Lime Juice – The bright and tangy flavor that balances the richness of the coconut milk.
- Cornstarch – Used to thicken the sauce to the perfect consistency.
- Bok Choy – Adds a fresh, crunchy element that complements the chicken and sauce.
- Coriander (Cilantro) – Fresh cilantro adds a burst of freshness to garnish.
Coconut Lime Chicken
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.
- Can I use chicken thighs instead of breasts?
You bet! Chicken thighs are juicy and packed with flavor, so feel free to swap them in. Just make sure to adjust the cooking time slightly, as thighs might take a little longer to cook through. Either way, it’ll be delicious!
- I don’t have fish sauce. Can I still make this?
No worries! If you’re missing fish sauce, you can substitute it with soy sauce or tamari (for a gluten-free option). The flavor will still be amazing, just with a slight variation.
- How do I make the sauce thicker if it’s too thin?
If your sauce is looking a little runny, just mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce. Let it simmer for another minute or two, and voilà – thickened perfection!
- Can I add vegetables to this recipe?
Absolutely! You can toss in some veggies like bell peppers, spinach, or even snap peas. Just throw them into the pan with the bok choy for a few minutes until they’re tender but still crunchy – easy peasy!
- Can I make this ahead of time?
For sure! You can cook the chicken and sauce ahead of time, then store it in the fridge for up to three days. Just reheat gently on the stovetop, adding a little splash of water or stock if the sauce has thickened too much. Dinner’s ready in no time!
