Coconut Lime Chicken Recipe

If you crave bright flavors and creamy comfort in one dish, this Coconut Lime Chicken is about to become your new weeknight staple. We’re talking juicy chicken simmered in a luscious coconut sauce infused with zesty lime, fragrant ginger, and just a kiss of heat—seriously, it’s impossible not to fall in love with every tangy, tropical bite.

Ingredients You’ll Need

Here’s the beauty of Coconut Lime Chicken: it’s built on a handful of easy-to-find ingredients, each adding something special—from the silky coconut milk to the gentle fire of fresh chilli and that all-important squeeze of lime. Let’s run through what you’ll need to bring this vibrant dish to life!

• Boneless, Skinless Chicken Breasts: Go for 4 small or 2 large (halved)—they cook quickly, soak up all the tropical flavors, and stay juicy.
• Salt and Pepper: A simple sprinkle ensures your chicken is well-seasoned (start here for maximum flavor, always!).
• Vegetable Oil (or Coconut Oil): Choose coconut oil for extra tropical flair and aroma, or stick with a neutral vegetable oil for versatility.
• Finely Chopped Red Onion: Adds sweet depth and a pretty pop of color in the sauce.
• Fresh Red Chilli: Seeds removed for gentle heat—keep a few seeds in if you want a fiery kick!
• Dried Chilli Flakes: Lets you fine-tune the spice level to taste—easy to adjust for all palates.
• Minced Ginger: Fresh is best for zippy, fragrant warmth that makes the sauce sing.
• Minced Garlic: Brings savory backbone and depth to the sauce—don’t skimp!
• Full-Fat Coconut Milk: The creamy base of the sauce—use the good stuff for the most luxurious texture.
• Vegetable or Chicken Stock: Adds body and balances the richness of the coconut milk.
• Fish Sauce: The salty, umami powerhouse that gives your Coconut Lime Chicken irresistible depth.
• Lime Juice: Bright and tangy—it’s the magic ingredient that brings everything to life.
• Cornflour (Cornstarch): Whisked with lime juice to thicken the sauce and give it a silky finish.
• Bok Choy: Fresh, crunchy, and perfect for soaking up every drop of that coconut lime sauce.
• Lime Wedges & Coriander (Cilantro): For serving—these finish the dish with zing and freshness.

Variations

Don’t be afraid to put your own spin on Coconut Lime Chicken—it’s wonderfully flexible! Whether you’re working with what’s on hand or catering to picky eaters or food sensitivities, these simple swaps and tasty additions make it easy to customize.

• Make It Dairy-Free: The sauce is already naturally dairy-free thanks to full-fat coconut milk, so you’re safe for most dietary needs—just double-check your stock and fish sauce labels!
• Swap in Chicken Thighs: Use boneless, skinless thighs for extra-juicy results and richer flavor. They’ll stay beautifully tender in the sauce.
• Tame the Heat: Omit the chilli flakes, choose a mild fresh chilli, and skip the seeds if you’re sensitive to spice. For extra heat, add extra dried chilli or keep more seeds!
• Add More Veggies: Stir in sliced bell peppers, snow peas, or baby spinach when you add the bok choy—this recipe is super forgiving and welcomes extra greens.
• Go Gluten-Free: Make sure your stock and fish sauce are certified gluten-free and you’re all set for a celiac-safe meal.

How to Make Coconut Lime Chicken

Step 1: Prep and Season Your Chicken

Pat your chicken breasts dry with paper towel (this helps them sear beautifully and not steam). Sprinkle both sides generously with salt and pepper for that essential base of flavor. If your chicken is much thicker on one side, gently pound the thick end under plastic wrap so it cooks evenly and stays juicy throughout.

Step 2: Sear the Chicken

Heat half your oil in a large skillet or frying pan over medium-high. Once shimmering, add the chicken and cook for 5-8 minutes (depending on thickness) until golden underneath. Flip and continue cooking until the other side is golden and the chicken is just cooked through (it should reach 74°C/165°F). Set your chicken aside on a warm plate and loosely cover to keep it succulent.

Step 3: Build the Aromatics

Lower the heat to medium and drizzle in the remaining oil. Add the finely chopped red onion and sauté until it softens and just begins to sweeten—scrape the tasty chicken fond from the bottom of the pan as you stir. Then, toss in your fresh chilli, dried chilli flakes, ginger, and garlic, cooking for another minute until fragrant and irresistible.

Step 4: Make the Coconut Lime Sauce

Pour in the coconut milk, stock, and fish sauce, stirring well. In a small bowl, whisk the lime juice with the cornflour (cornstarch) until silky smooth, then quickly pour this into the pan, stirring immediately to avoid lumps. Watch as the creamy sauce comes together—it’ll start to thicken after a gentle simmer of about 5 minutes.

Step 5: Finish with Bok Choy and Serve

Add the bok choy quarters to the simmering sauce, then nestle your chicken back (along with any juices). Let everything bubble for 1–2 minutes, just until the bok choy is tender but still crisp and vibrant. Serve the Coconut Lime Chicken straight over rice, garnished with plenty of fresh coriander and extra lime wedges for squeezing at the table!

How to Serve Coconut Lime Chicken

Garnishes

Coconut Lime Chicken absolutely shines with a shower of fresh coriander (cilantro), a scatter of extra red chilli slices, and a squeeze of fresh lime right before serving. These finishing touches don’t just boost the color—they dial up that fresh, vibrant flavor even more, making every forkful irresistible.

Side Dishes

For the perfect soak-it-all-up pairing, serve Coconut Lime Chicken over steamed jasmine or basmati rice; the grains soak up every drop of that luscious sauce. If you’re going lighter, try it with cauliflower rice or a quick stir-fried veggie medley. Warm naan or roti is also delicious for sopping up leftover sauce!

Creative Ways to Present

To really wow at the table, serve Coconut Lime Chicken family-style in a large, shallow bowl topped with herbs and lime wedges, or plate it individually with the vibrant sauce drizzled artistically. For a fun twist, spoon it into lettuce cups or serve with coconut rice and a rainbow of sliced raw veggies for a “build-your-own” style dinner party.

Make Ahead and Storage

Storing Leftovers

Let your Coconut Lime Chicken cool completely before storing. Pop leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually intensify overnight, so lunch the next day is extra delicious!

Freezing

Coconut Lime Chicken is a surprisingly freezer-friendly meal. Pack cooled portions (sauce and chicken together) into freezer-safe containers; they’ll keep for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat or in the microwave; add a splash of water or a little extra coconut milk if needed to loosen the sauce. Stir often and heat until piping hot all the way through to keep the chicken moist and the sauce creamy.

FAQs

Final Thoughts

This Coconut Lime Chicken is pure bliss on a busy weeknight or when you want to serve something that really wows. Each forkful is bright, creamy, and beautifully balanced—so if you’re looking for a meal that’s just as cozy as it is exciting, give this one a spot on your table soon. Enjoy every bite!

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