Lime Coconut Chicken

By Sugar Salt Magic · 35 min

Ingredients

Instructions

1. Pat the chicken breasts dry with paper towel and season both sides evenly with the salt and pepper.
2. Heat half the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-8 minutes until golden underneath, then flip and cook until just cooked through, to an internal temperature of 74°C / 165°F.
3. Transfer the chicken to a warm plate and cover loosely with aluminium foil.
4. Reduce the heat to medium and add the remaining oil to the pan. Add the red onion and saute for about 2-3 minutes until softened, scraping up the browned bits from the bottom of the pan as it cooks.
5. Add the red chilli, chilli flakes, ginger and garlic and cook for 1 minute until fragrant.
6. Pour in the coconut milk, chicken stock and fish sauce. Immediately stir in the lime juice mixed with the cornflour until smooth.
7. Bring to a simmer and cook for about 5 minutes until the sauce thickens.
8. Add the bok choy and return the chicken with any juices from the plate. Cook for another 1-2 minutes until the bok choy is just tender but still crunchy.
9. Serve over rice topped with fresh coriander, with lime on the side.

Summarized from Sugar Salt Magic's video. Watch it for the details.