Oh my goodness, let me tell you about this lime chilli coconut chicken! The vibrant flavors of zesty lime, spicy chili, and creamy coconut come together to create an explosion of taste that will make your taste buds dance! This dish not only packs a punch in the flavor department but is also a breeze to whip up—perfect for those busy weeknights or when you have friends over. Trust me, it’s become a family favorite at my house! I remember the first time I served it; everyone was raving about how delicious it was, and I felt like a superstar chef! With just a little marinating time and some stovetop magic, you’ll have a delightful meal ready to share. Seriously, you’ve got to try it!
Ingredients List
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup coconut milk
- 2 limes, juiced
- 2 tablespoons chili paste (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt to taste
- Cilantro for garnish
How to Prepare Instructions
- Start by marinating your chicken! In a large bowl, combine the lime juice, chili paste, minced garlic, grated ginger, soy sauce, and a pinch of salt. Toss in the chicken pieces and ensure they’re well-coated. Cover and let it marinate in the fridge for 30 minutes. This step is key for infusing all those amazing flavors!
- Once the chicken is marinated, heat the olive oil in a large pan over medium heat. You’ll want that oil shimmering before you add the chicken.
- Carefully add the marinated chicken to the pan. Cook it for about 5-7 minutes, turning occasionally until it’s nicely browned on both sides. The aroma will be incredible—trust me!
- Now it’s time for the coconut magic! Pour in the coconut milk, stirring to combine everything beautifully. Bring it to a gentle simmer.
- Let it simmer for about 15 minutes. This allows the chicken to cook through and soak up every drop of that luscious coconut flavor.
- When it’s done, serve it hot, garnished with fresh cilantro. You can’t go wrong here—dig in and enjoy the wonderful blend of lime, chili, and coconut!
Why You’ll Love This Recipe
- Incredible flavor combination of zesty lime, spicy chili, and creamy coconut that tantalizes your taste buds.
- Quick and easy preparation—perfect for busy evenings or last-minute gatherings.
- Versatile dish that can easily accommodate different dietary preferences; just swap chicken for tofu for a vegetarian option!
- One-pan cooking makes cleanup a breeze, leaving you more time to enjoy your meal.
- Great for meal prep; the flavors deepen and improve when stored, making it perfect for leftovers.
- Bright and fresh presentation that’s sure to impress your family and friends!
Nutritional Information
So, let’s chat about the nutritional goodness packed into this lime chilli coconut chicken! Keep in mind, these values are estimates and can vary a bit depending on the specific ingredients and brands you use, but here’s a general idea of what you can expect per serving:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 5g
- Protein: 30g
- Cholesterol: 80mg
- Sodium: 600mg
It’s a great balance of protein and flavor without being too heavy—perfect for a satisfying meal! Enjoy every bite knowing you’re fueling your body with tasty goodness!
Tips for Success
- Marinate with love: Don’t rush this step! Allow the chicken to soak in those flavors for the full 30 minutes. If you can, marinate it longer for an even deeper flavor—overnight in the fridge works wonders!
- Adjust the heat: If you’re sensitive to spice, start with less chili paste and add more to your liking. You can always spice it up, but it’s tough to tone it down once it’s in!
- Check for doneness: Make sure the chicken is cooked through by cutting into a piece—there should be no pink inside. If you’re unsure, using a meat thermometer (165°F or 74°C) can take the guesswork out.
- Use full-fat coconut milk: For the creamiest and richest flavor, go with full-fat coconut milk. It really makes the dish luxurious!
- Don’t skip the garnish: Fresh cilantro adds a burst of freshness and color to your dish. It elevates the whole experience, so sprinkle it generously right before serving!
- Pair it right: Serve this dish over jasmine rice or with a side of steamed veggies to balance the richness. It also works great in tacos if you want to get creative!
Variations
- Tofu Delight: Swap out the chicken for firm tofu! Just press the tofu to remove excess moisture, then cut it into cubes and follow the same marinating and cooking steps. It’s a fantastic vegetarian option!
- Veggie Power: Add your favorite vegetables like bell peppers, snap peas, or zucchini. Toss them in the pan after browning the chicken for a colorful and nutritious twist.
- Spicy Kick: If you love heat, mix in some fresh chopped chilies or a dash of sriracha along with the chili paste. It’s sure to spice things up!
- Sweet & Savory: For an added layer of flavor, incorporate a tablespoon of brown sugar or honey into the marinade. It balances the heat beautifully and gives a lovely glaze to the chicken!
- Curry Flavor: Add a teaspoon of curry powder to the marinade for a unique twist that brings warmth and depth to the dish. It’s like a tropical vacation in your mouth!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious leftovers of lime chilli coconut chicken! You’ll want to store any extras in an airtight container in the fridge. They’ll stay fresh for about 3 to 4 days, so you can enjoy this fabulous dish again without any fuss!
When it comes to reheating, I recommend doing it gently to keep all those wonderful flavors intact. You can either:
- Microwave: Pop it in a microwave-safe bowl, cover it loosely with a lid or a paper towel (to avoid splatters!), and heat it in 30-second intervals, stirring in between until it’s warmed through.
- Stovetop: Heat a pan over medium-low heat, add a splash of coconut milk or water to keep it moist, and stir occasionally until it’s heated all the way through. This method helps revive that creamy goodness and keep it from drying out!
And voilà! You’re all set to savor those vibrant flavors again. Just remember, it’s best enjoyed fresh, but trust me, those leftovers are a delightful treat too!
FAQ Section
Can I use frozen chicken for this recipe?
Absolutely! Just make sure to thaw the chicken completely before marinating it. This will help the flavors penetrate better. If you’re in a rush, you can also cook the chicken straight from frozen, but it may take a little longer to cook through.
What if I don’t have chili paste?
No worries! You can use sriracha, red curry paste, or even crushed red pepper flakes as a substitute. Just adjust the amount to your spice preference. Remember, it’s all about those bold flavors!
Is this dish gluten-free?
Yes, this lime chilli coconut chicken is naturally gluten-free, especially if you use gluten-free soy sauce (like tamari). Always check the labels to be sure, but it’s a fantastic option for those with gluten sensitivities.
Can I make this dish ahead of time?
You can marinate the chicken a day in advance, which actually enhances the flavor. However, I recommend cooking it fresh for the best texture and taste. If you have leftovers, they’ll be just as delicious!
What can I serve with lime chilli coconut chicken?
This dish pairs wonderfully with jasmine rice, quinoa, or even a fresh green salad. You can also serve it in tacos for a fun twist! Whatever you choose, it’s sure to be a hit!
Lime Chilli Coconut Chicken: 5 Bold Flavors to Ignite Dinner
- Temps Total: 50 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A flavorful dish combining lime, chili, and coconut with chicken.
Ingrédients
- 1 lb chicken breast
- 1 cup coconut milk
- 2 limes, juiced
- 2 tablespoons chili paste
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt to taste
- Cilantro for garnish
Instructions
- Marinate chicken with lime juice, chili paste, garlic, ginger, soy sauce, and salt for 30 minutes.
- Heat olive oil in a pan over medium heat.
- Add marinated chicken and cook until browned on both sides.
- Pour in coconut milk and simmer for 15 minutes.
- Serve hot, garnished with cilantro.
Notes
- Adjust chili paste to taste.
- Serve with rice for a complete meal.
- Can substitute chicken with tofu for a vegetarian option.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Dish
- Méthode: Stovetop
- Cuisine: Thai
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 350
- Sucre: 5g
- De Sodium: 600mg
- La graisse: 20g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 10g
- La fibre: 2g
- La protéine: 30g
- Le taux de cholestérol: 80mg
Mots-clés: lime, chilli, coconut, chicken
