COCONUT LIME CHICKEN
Coconut Lime Chicken is dairy free and oh so good. You'll really love this creamy sauce!
Provided by Christina
Categories Entree
Time 25m
Number Of Ingredients 9
Steps:
- Add your cooking fat of choice to a large skillet and heat on medium high heat.
- Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
- Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
- Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!
Nutrition Facts : ServingSize 1 chicken breast, Calories 407 kcal, Carbohydrate 7 g, Protein 26 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 457 mg, Fiber 2 g, Sugar 3 g
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN STEW WITH COCONUT MILK
An easy microwave meal.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 6
Number Of Ingredients 13
Steps:
- Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g
COCONUT-LIME CHICKEN STEW WITH RICE RECIPE - (3.9/5)
Provided by Grammie926
Number Of Ingredients 15
Steps:
- 1 In a large pot, heat oil over medium heat, add chicken breasts and cook until well browned on both sides, about 15 minutes. Remove and set aside; the chicken does not need to be cooked through at this point. 2 To the same pot add onions, red pepper, garlic, ginger and chili flakes; sauté over medium heat until onions are translucent, about 5 minutes. 3 To the pot add the browned chicken, sweet potato, salt and water. Bring to the boil, then lower heat, cover and simmer until potatoes are tender and chicken is cooked through. 4 Remove chicken and let cool enough to handle. While chicken is cooling add coconut milk, 2 cups (500 mL) water and rice. Cook until rice is done, about 20 minutes. 5 Coarsely chop or shred chicken and add to pot along with cilantro, peas, zest and juice. Serve.
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- Heat a large, oven-safe skillet or dutch oven over medium heat, then add the coconut oil and olive oil.
- Combine the flour and cilantro in a bowl, then dip each chicken breast into the mixture until coated, placing it directly into the hot skillet. Pan-sear the chicken for 3-4 minutes per side, or until slightly browned. Once the chicken is almost done, add the minced garlic and let it cook down for 30 seconds or so.
- While the chicken is searing, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
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