Coconut Chicken

Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

4
boneless, skinless chicken breast halves
1
tablespoon
olive oil
2
garlic cloves, peeled and cut in half lengthwise
1/4
teaspoon
crushed red pepper flakes or 1 sliced small red Thai chili
1
teaspoon
kosher salt
freshly ground black pepper
1
(14-ounce) can light coconut milk
shredded zest and juice of 1 lime
1
tablespoon
Thai fish sauce
2
tablespoons
cilantro leaves, chopped

Directions

  1. Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic and pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.)
  2. Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, coconut milk, and lime zest and juice.
  3. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm.
  4. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 252
  • Calcium 53 mg
  • Carbohydrate 4 g
  • Cholesterol 78 mg
  • Fat 13 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 29 mg
  • Sat Fat 8 g
  • Sodium 992 mg
What does this mean? See Nutrition 101.