Ingredients
Chicken and Seasonings
- 2 large boneless skinless chicken breasts (cut in half lengthwise, or 4 chicken breast cutlets)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Cooking Ingredients
- 1 tablespoon coconut oil (or olive oil, plus 1 extra tablespoon for sautéing)
- 1 medium onion (diced)
- 5 cloves garlic (minced)
- 2 teaspoon fresh ginger (grated)
- 1 serrano chili pepper or jalapeño (diced, optional)
- 1½ cups low-sodium chicken broth
- ¼ cup fresh lime juice (plus more to taste)
- 1 tablespoon brown sugar
- 2 teaspoon soy sauce (use tamari or coconut aminos for gluten-free)
- 1 (15 ounce) can coconut cream (or full-fat coconut milk)
Garnish
- Fresh cilantro (to garnish)
- Red pepper flakes (to garnish)
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create four thinner cutlets. Season both sides evenly with salt, paprika, garlic powder, and onion powder to ensure the chicken is flavorful.
- Sear the Chicken: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat until hot. Add the chicken cutlets to the pan and sear them for about 3-5 minutes on each side, or until they develop a golden crust and are almost cooked through. Remove from skillet and set aside on a clean plate.
- Sauté the Aromatics: Reduce the heat to medium and add another tablespoon of coconut oil to the same skillet. Add diced onions and sauté, stirring frequently, for 4-5 minutes until softened. Add minced garlic, grated ginger, and optional diced chili pepper. Cook while stirring continuously for an additional minute to release the aromas.
- Simmer the Sauce Base: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and stir in fresh lime juice, brown sugar, and soy sauce, mixing well to combine all flavors.
- Incorporate Coconut Cream: Let the sauce simmer and reduce slightly for about 5 minutes, then stir in the coconut cream to create a rich, creamy sauce.
- Optional Thicken the Sauce: If desired, whisk together 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Add this to the simmering sauce to thicken it, repeating as necessary to reach your preferred consistency.
- Finish Cooking the Chicken: Return the seared chicken pieces to the skillet, cover, and cook for an additional 1-2 minutes to ensure the chicken is fully cooked and heated through, allowing it to absorb the flavors of the sauce.
- Serve: Transfer to plates and garnish with freshly chopped cilantro, a sprinkle of red pepper flakes, and a squeeze of fresh lime juice to brighten the dish.
Notes
- Use tamari or coconut aminos instead of regular soy sauce to make this recipe gluten-free.
- Adjust the amount of chili pepper or omit it for a milder dish.
- Brown sugar balances the tartness of lime juice; substitute with maple syrup or honey if preferred, but note slight flavor differences.
- For thicker sauce, the optional cornstarch slurry is very effective — add gradually to avoid over-thickening.
- Coconut cream can be substituted with full-fat coconut milk, but the sauce may be slightly thinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
- Diet: Gluten Free
