Ingredients
Scale
- 1 pound Boneless, skinless chicken breasts
- 1 can Coconut milk
- 2 tablespoons Soy sauce
- 2 cups Cooked rice (jasmine, basmati, or brown)
- 2 tablespoons Vegetable oil (or coconut oil)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice
- to taste Salt and pepper
- 1/4 cup Fresh cilantro or green onions
Instructions
- Pat chicken dry and slice into thin strips or bite-sized pieces. Season lightly with salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear until golden, 2–3 minutes per side.
- Push chicken to the pan edge; add garlic and ginger to the center and sauté 30 seconds until fragrant.
- Pour in coconut milk and soy sauce, scraping the pan to loosen browned bits. Reduce heat to medium-low and simmer 3–4 minutes until sauce thickens slightly.
- Stir in lime juice and taste for seasoning; adjust salt, pepper or soy as needed. Fold chicken back into sauce to coat evenly.
- Serve the chicken and sauce over warm cooked rice, top with cilantro or green onions and an extra lime wedge.
Notes
For a lighter version, use light coconut milk and increase lime to enhance brightness. Tofu, shrimp, or chickpeas can substitute for chicken.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg