- 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
- 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.)
- 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.
- 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.
- 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.