If you’re craving a bright, bold dinner that tastes like pure sunshine, this Coconut Lime Chicken is about to become your new weeknight obsession! Juicy seared chicken, enveloped in a lush coconut-lime sauce, finished with crunchy bok choy and a pop of fresh herbs—it’s a flavor-packed journey that’s both simple and downright irresistible.
Why You’ll Love This Recipe
- Fast and Fabulous: You can have this Coconut Lime Chicken ready in just about 30 minutes—yes, even on your busiest weeknights!
- Creamy, Tangy, and Fresh: The dreamy coconut milk sauce, zingy lime juice, and pop of fresh chilli make every bite unforgettable.
- One-Skillet Simplicity: Fewer dishes and easy cleanup means more time to dig in and enjoy with friends or family.
- Easily Customizable: Make it spicy, keep it mild, or swap in veggies to make the dish your own—this recipe adapts to your cravings!
Ingredients You’ll Need
This list might look simple, but each ingredient plays a starring role in creating layers of flavor, color, and texture in your Coconut Lime Chicken. Let’s walk through the elements that bring this vibrant dish to life!
- Chicken breasts: Go for boneless, skinless breasts—slicing large ones in half means juicy pieces that cook quickly and evenly.
- Salt and pepper: The must-have seasoning duo to build savory flavor right from the start.
- Vegetable oil (or coconut oil): Either option gives a neutral base for browning the chicken, with coconut oil playing up the tropical vibe.
- Red onion: Chopped fine for subtle sweetness and gorgeous purple color.
- Fresh red chilli & dried chilli flakes: Your built-in “spice control”—adjust for a gentle warmth or a full-on fiery kick!
- Minced ginger and garlic: These aromatic all-stars infuse the sauce with irresistible depth and freshness.
- Coconut milk (full-fat, unsweetened): The creamy heart of this dish—choose the best you can find for ultimate silkiness and flavor.
- Vegetable or chicken stock: Adds body and highlights the sauce with a gentle umami boost.
- Fish sauce: Just a splash transforms the sauce, anchoring all those Southeast Asian flavors (don’t worry—it won’t taste fishy!).
- Lime juice: Brings essential tang and brightness to balance out the rich coconut.
- Cornflour (cornstarch): Simply thickens the sauce for that luscious, cling-to-your-fork quality.
- Bok choy: Crisp, juicy, and emerald green! It soaks up the sauce and adds irresistible crunch.
- Lime wedges & fresh coriander (cilantro): The finishing touches—zesty and herby, for serving.
Variations
Your kitchen, your rules! Don’t hesitate to tweak this Coconut Lime Chicken based on what’s on hand or your dietary needs—the recipe is endlessly adaptable and the results are always delicious.
- Swap Chicken for Tofu: For a plant-based spin, replace the chicken with pressed, cubed tofu—pan-fry until golden for a crave-worthy vegan variation.
- Change Up the Greens: Try baby spinach, broccolini, or even sugar snap peas in place of bok choy for a fun veggie twist.
- Make It Extra Zesty: Stir in extra lime zest or a little lemongrass for even more citrusy intensity.
- Embrace the Mild Life: Omit the dried chilli flakes or scoop out all the fresh chilli seeds for a kid-friendly, gentle heat.
How to Make Coconut Lime Chicken
Step 1: Season and Sear the Chicken
First, pat your chicken breasts dry so you get the best sear—this makes a world of difference for flavor and texture. Sprinkle salt and pepper on both sides, then sear them in a hot skillet with a splash of oil until golden on the outside and just cooked through. Set the chicken aside under foil to stay warm and juicy!
Step 2: Build Flavor
Reduce the heat and add the remaining oil to the pan. Toss in the red onion, sautéeing until it softens and you start to smell that sweet, savory aroma—about 2–3 minutes. Then stir in fresh red chilli, chilli flakes, ginger, and garlic, cooking just until fragrant (about one minute). You’re already halfway to flavor paradise!
Step 3: Make the Coconut Lime Sauce
Pour in the coconut milk, your choice of stock, and that magic hit of fish sauce. In a separate bowl, blend lime juice with cornflour until smooth, then stir it right into the pan. Let the sauce gently simmer for about five minutes, until it thickens into a luscious, aromatic blanket for your chicken.
Step 4: Finish with Greens and Serve
Add bok choy to the simmering sauce, then snuggle the chicken pieces back into the skillet (don’t forget those precious juices from the plate!). Cook everything for just 1–2 minutes more—bok choy should be crisp-tender, vivid, and still bright green. Serve with fresh coriander and a squeeze of lime over steaming rice!
Pro Tips for Making Coconut Lime Chicken
- Chicken Thickness Matters: For the juiciest results, slice large chicken breasts in half and—even better—gently pound thicker ends for even cooking.
- Sauce Consistency Control: If you prefer a thinner sauce, skip the cornflour slurry; for extra thickness, let the sauce bubble a little longer before adding bok choy.
- Adjust the Heat: Love it spicy? Leave in extra chilli seeds or add another pinch of dried flakes—otherwise, go seedless for a mellow sauce.
- Herb Up Before Serving: Scatter fresh coriander and give a final squeeze of lime right before serving for the brightest flavor punch.
How to Serve Coconut Lime Chicken
Garnishes
This dish just begs for a tangle of fresh coriander (cilantro), a sprinkle of extra sliced red chilli, and juicy lime wedges on the side. These finishing touches make your Coconut Lime Chicken feel as vibrant and fresh as a summer garden picnic!
Side Dishes
Fluffy jasmine rice or coconut rice is an absolute dream for soaking up every last spoonful of that creamy, citrusy sauce. For a lighter pairing, try serving with steamed quinoa or a crisp Asian slaw for something fresh and crunchy.
Creative Ways to Present
Serve your Coconut Lime Chicken family-style in a big, shallow platter and let everyone dig in—or go gourmet by plating individual portions with elegant rice towers and swirls of that incredible sauce. Feeling casual? Make coconut-lime chicken bowls with extra veggies and herbs for a meal-prep hero moment.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Coconut Lime Chicken and store it (with sauce and bok choy) in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making your next-day lunch truly craveable!
Freezing
You can absolutely freeze the chicken and sauce (just leave out the bok choy, as it can get mushy in the freezer). Let it cool, portion it out in freezer-safe containers, and freeze for up to 2 months. Add fresh veggies when reheating for the best results.
Reheating
Gently warm Coconut Lime Chicken on the stove over medium-low heat, or pop it in the microwave in a covered dish. If the sauce thickens too much, just add a splash of coconut milk or stock to bring it back to creamy goodness.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs turn out super juicy and flavorful—and they’re forgiving if you accidentally cook them a bit longer. Simply adjust the cooking time as needed and make sure they reach an internal temperature of 74°C (165°F).
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What’s the best coconut milk for this recipe?
Full-fat, unsweetened coconut milk is key for that rich, creamy sauce. Avoid “light” versions for this dish, as they can lead to a watery consistency and dull flavor.
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Is Coconut Lime Chicken very spicy?
It’s easy to control the heat! Removing all seeds from the fresh chilli and skipping the dried flakes will make the dish quite gentle. For more heat, simply use extra chillies or leave the seeds in.
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Can I make Coconut Lime Chicken ahead of time?
This dish tastes great made fresh, but you can prepare the sauce and chicken a day ahead—just keep the bok choy separate until reheating so it stays bright and tender.
Final Thoughts
I hope you’re as excited to dig into this Coconut Lime Chicken as I am every time I make it! It’s the ultimate comfort food with a tropical twist—simple, speedy, and so packed with flavor that you’ll be dreaming about leftovers. Go on, grab those limes and treat yourself to this bright, cozy meal—you deserve it!
Print
Coconut Lime Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 serves 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Tropical
Description
Coconut Lime Chicken is a flavorful and aromatic dish that combines tender chicken breasts with a creamy coconut and zesty lime sauce. This dish is quick and easy to make, perfect for a weeknight dinner with a tropical twist.
Ingredients
FOR THE CHICKEN
- 4 small boneless skinless chicken breasts (or 2 large, sliced in half)
- 1/2 teaspoon each of salt and pepper
- 1 tablespoon vegetable oil (or coconut oil)
- 1/2 cup finely chopped red onion
- 1 long red chilli, fresh, finely chopped (seeds removed)
- 1/4 teaspoon dried chilli flakes
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
FOR THE SAUCE
- 1 cup full-fat coconut milk (not sweetened)
- 1/2 cup vegetable stock (or chicken stock)
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons cornflour (cornstarch)
- 4 small bunches bok choy, washed and quartered into 4 long pieces each
- Lime and coriander (cilantro) to serve
Instructions
- Dry the chicken breasts: Pat the chicken breasts dry with paper towels and season with salt and pepper.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Cook the chicken for 5-8 minutes per side until golden and cooked through. Remove and set aside.
- Prepare the sauce: In the same skillet, sauté onion, chilli, ginger, and garlic. Add coconut milk, stock, fish sauce, lime juice, and cornflour. Simmer until thickened.
- Finish the dish: Add bok choy and return chicken to the pan. Cook until bok choy is tender. Serve over rice with coriander and lime.
Notes
- Cooking time: The thickness of the chicken will affect cooking time.
- Chicken temperature: Ensure chicken reaches 74C / 165F for doneness.
- Sauce consistency: Adjust cornflour for desired thickness.
- Chilli: Customize heat level by adjusting chilli flakes and fresh chilli.
- Tablespoons: Standard Australian 20ml tablespoon used.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
