Name: Coconut Lime Chicken
Total time: PT2400.0S
Yield: 4
Ingredients: 2 pound Boneless, Skinless Chicken Thigh; 3 clove Garlic; 2 Lime; 1 cup Coconut Cream; 1 Red Chili Pepper; 1/2 Red Onion; 1/4 cup Fresh Cilantro; 1/4 cup Sweet Chili Sauce; 2 tablespoon Vegetable Oil; 1 tablespoon Brown Sugar; 1 tablespoon Fresh Ginger; 1 teaspoon Fish Sauce; 1 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 4 cup White Rice; to taste Fresh Cilantro; to taste Red Chili Pepper; to taste Lime

Experience the ultimate weeknight dinner delight with our Thai-inspired Coconut Lime Chicken. This easy and flavorful dish offers a perfect balance of sweetness, sourness, and a hint of chili for added deliciousness. Pair it with rice and your favorite vegetables for a complete meal. Even when reheated, this dish retains its mouthwatering taste.

Low-Fat

Peanut-Free

Main Dish

Dairy-Free

Stove

Weeknight Dinners

Protein Packed

Beginner

Low Salt

Egg-Free

Soy-Free

Tomato-Free

Asian

Comfort Food

Chicken

Shellfish-Free

Dinner

Rice

Thai

Poultry

Coconut Lime Chicken

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Boneless, Skinless Chicken Thigh

pound

Garlic

clove

Lime

Coconut Cream

Red Chili Pepper

Red Onion

Fresh Cilantro

Sweet Chili Sauce

Vegetable Oil

tablespoon

Brown Sugar

Fresh Ginger

Fish Sauce

teaspoon

Salt

Ground Black Pepper

White Rice

to taste

Season the Boneless, Skinless Chicken Thigh (2 pound) with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon).

Heat up the {@0:} in a deep frying pan over medium-high heat. Once hot, sear the chicken for 2 minutes per side, or until lightly browned. Remove from the pan and set aside.

Heat up the Vegetable Oil (2 tablespoon) in a deep frying pan over medium-high heat. Once hot, sear the chicken for 2 minutes per side, or until lightly browned. Remove from the pan and set aside.

In the same pan, add {@4:}, {@5:}, {@2:}, and {@1:} and cook over medium-low heat until soft and fragrant. Add {@0:}, {@3:}, and 2 Tbsp of {@6:}. Cook for about 5 minutes, stirring occasionally.

In the same pan, add Red Onion (1/2 N/A) [chopped], Garlic (3 clove) [chopped], Fresh Ginger (1 tablespoon), and Red Chili Pepper (1 N/A) [chopped] and cook over medium-low heat until soft and fragrant. Add Sweet Chili Sauce (1/4 cup), Brown Sugar (1 tablespoon), and 2 Tbsp of Lime (2 N/A) [zested, juiced]. Cook for about 5 minutes, stirring occasionally.

In the same pan, add Red Onion (1/2), Garlic (3 clove), Fresh Ginger (1 tablespoon), and Red Chili Pepper (1) and cook over medium-low heat until soft and fragrant. Add Sweet Chili Sauce (1/4 cup), Brown Sugar (1 tablespoon), and 2 Tbsp of Lime (2). Cook for about 5 minutes, stirring occasionally.

Add the {@0:} and {@1:}, let simmer for 5 minutes, reduce until thickness is reached.

Add the Coconut Cream (1 cup) and Fish Sauce (1 teaspoon), let simmer for 5 minutes, reduce until thickness is reached.

Add the chicken and the juice from the chicken back to the deep frying pan. Turn the heat low and simmer for 10 minutes.

Stir in the {@2:} and Lime Zest. Garnish with {@1:}, {@0:}, and {@4:}. Serve with {@3:}.

Stir in the Fresh Cilantro (1/4 cup) and Lime Zest. Garnish with Fresh Cilantro ( to taste), Red Chili Pepper ( to taste), and Lime ( to taste). Serve with White Rice (4 cup).

Stir in the Fresh Cilantro (1/4 cup) and Lime Zest. Garnish with Fresh Cilantro (to taste), Red Chili Pepper (to taste), and Lime (to taste). Serve with White Rice (4 cup).

Coconut Lime Chicken

40MINS

$3.35

Ingredients

Cooking Instructions

RECIPES TAG

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