This lime coconut chicken is a one-pan, less than 30 minute dinner wonder! Lime, chicken and coconut milk combine for a flavourful and fresh thai-style recipe that’s perfect for busy weeknights.
1long red chilli, fresh, finely chopped (seeds removed) (notes 4)
¼teaspoondried chilli flakes (red pepper flakes)
1tablespoonminced ginger
2clovesgarlic, minced
FOR THE SAUCE
1cupfull-fat coconut milk
½cupvegetable stock (or chicken stock)
2teaspoonsfish sauce
2tablespoonslime juice
2teaspoonscornflour (cornstarch)
4small bunches bok choy, washed and quartered into 4 long pieces each.
Lime and coriander (cilantro) to serve
For best results, always weigh ingredients where a weight is provided
Equipment
A good non-stock frying pan or large skillet
I always use wooden spatulas when cooking (as opposed to the silicone type I use when baking)
Instructions
Dry the chicken breasts using paper towel. Sprinkle the salt and pepper evenly over both sides.
Heat half the oil in a large skillet / frypan over medium-high heat. Once hot, add the chicken pieces. Cook for around 5-8 minutes (notes 1) until golden underneath, then flip and cook on the other side or until just cooked through (internal temperature should be 74C / 165F on a meat thermometer).
Remove the chicken from the pan and set aside on a warm plate, covered with aluminium foil.
Reduce the heat to medium and add the remaining oil to the pan.
Add the onion and saute, stirring regularly, until softened about 2-3 minutes. As it softens, stir to pick up all the chicken flavour from the bottom of the pan.
Add the fresh chilli, chilli flakes, ginger and garlic and cook for a minute, until fragrant.
Pour in the coconut milk, chicken stock and fish sauce. In a small bowl combine the lime juice and cornflour and mix until smooth. Pour into the pan and stir well immediately.
Bring the sauce to a simmer and continue to simmer for around 5 minutes until it thickens.
Add the bok choy and return the chicken pieces, including any juices from the plate. Cook for another 1-2 minutes until the bok choy is just tender but still crunchy.
Serve over rice with fresh coriander and a wedge of lime on the side.
Cooking time: The time the chicken takes to cook depends on how thick your pieces are. In these photos, I've used two large chicken breasts and sliced them in half to make 4 thinner ones. If the thicker end of your chicken is a lot thicker than the thinner end, it’s a good idea to even it out. Cover it with plastic wrap, then pull out the meat mallet to gently thin the thicker parts out just a little (not super thin). This not only helps the chicken cook quicker but also more evenly.
Chicken temperature: The chicken is cooked when it reaches an internal temperature of 74C / 165F. Chicken will become dry if overcooked so a digital meat thermometer is a great tool to have on hand, to ensure you always get juicy chicken.
Sauce consistency: If you like a thinner sauce, simply leave out the cornflour (cornstarch).
Chilli: Adjust the chilli heat to your taste by leaving out or adding more dried chilli flakes. Also, the seeds in fresh chilli hold more heat, so scrape those out if you want a milder dish or leave some in for a super spicy meal.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.