This Thai Inspired Chili Lime Coconut Chicken is a creamy, refreshing, and packed with flavour recipe that is perfect as a meal prep or a quick weeknight dinner.
Cook your chicken breast in any method of your choice. I chose to sprinkle it with salt and pepper before adding some olive oil to a cast iron, searing both sides, and then finishing it in the oven for 15-20 minutes at 420F.
On medium-high heat, drizzle some olive oil into a medium sized skillet and add your chopped onions to it, allowing it to sweat for 2-3 minutes before adding your garlic, Thai chili peppers, lime juice, chicken stock, cilantro, and coconut milk.
Bring the liquid to a boil before lowering the heat.
Simmer the liquid in the skillet for 6-10 minutes, allowing the liquid to cook down and thicken before adding your chicken into the skillet and letting the dish continue to simmer for another 5-10 minutes.
Serve with a side of your choice and sprinkle some more cilantro (and optional red pepper flakes to add more heat) on top.
Notes
Note: if your liquid isn’t as thick as you’d like, you can add a cornstarch slurry.