Tropical Chicken Coconut Lime (Printable)
Juicy chicken in coconut-lime sauce with pineapple and peppers over jasmine rice.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.3 lb), cubed
→ Produce
02 - 1 cup fresh pineapple, diced
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 1 lime (zest and juice)
09 - 2 tablespoons fresh cilantro, chopped
→ Sauces & Spices
10 - 1 can (13.5 fl oz) coconut milk
11 - 1 tablespoon tamari (gluten-free soy sauce)
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes (optional)
15 - Salt and black pepper to taste
→ Oils
16 - 2 tablespoons vegetable oil
→ To Serve
17 - 1 cup jasmine rice (uncooked)
# Steps:
01 - Cook jasmine rice according to package directions. Set aside and keep warm until ready to serve.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook for 5 to 6 minutes until lightly browned on all sides. Remove from the skillet and set aside.
03 - In the same skillet, add the garlic, ginger, red onion, and both bell peppers. Sauté for 3 to 4 minutes until the vegetables have softened and the aromatics are fragrant.
04 - Add the diced pineapple to the skillet and cook for an additional 2 minutes, allowing it to lightly caramelize.
05 - Return the seared chicken to the skillet. Pour in the coconut milk, tamari, honey, ground turmeric, and chili flakes. Stir everything together until well combined.
06 - Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through completely.
07 - Stir in the lime juice and zest. Season with salt and black pepper to taste.
08 - Spoon the tropical chicken and sauce over a bed of warm jasmine rice. Garnish generously with chopped fresh cilantro and serve immediately.
# Expert Advice:
01 -
- The coconut lime sauce tastes like something you would pay twenty dollars for at a beachside restaurant.
- It is genuinely easy enough for a Tuesday but impressive enough for company.
- Everything cooks in one pan, which means cleanup is almost nonexistent.
02 -
- Do not rush the simmer. The sauce needs those eight to ten minutes to reduce and coat the chicken properly.
- Crowding the pan with chicken causes steaming instead of browning, so use a large skillet and spread the pieces out.
- Tamari is your friend if cooking for someone gluten free, and it actually deepens the flavor.
03 -
- Pat the chicken dry before searing. Moisture is the enemy of a good golden crust.
- Use full fat coconut milk. Light coconut milk will not give you the same velvety sauce.