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Coconut Lime Chicken

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

Chicken:

  • 2 large chicken breasts washed and dried
  • ¼ cup cornstarch
  • 1 ½ teaspoons fine sea salt
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika powder
  • 2 Tablespoons unsalted butter
  • 3 Tablespoons coconut oil

Coconut Sauce:

  • 3 green onions chopped, white and green parts separated
  • 1 Tablespoon freshly grated ginger
  • 6 medium garlic cloves minced
  • 1 13.5- ounce can coconut cream
  • cup honey
  • 1 ½ Tablespoons sambal oelek
  • 1 Tablespoon soy sauce
  • ½ teaspoon dried basil
  • ¼ cup freshly squeezed lime juice
  • 1 ½ teaspoons cornstarch

Instructions
 

Chicken:

  • Cut the chicken breasts in half horizontally to create a total of 4 filets. Cover with saran wrap, and use a meat mallet to pound to an even thickness.
  • Combine the cornstarch, salt, ground ginger, garlic powder, onion powder, turmeric powder, black pepper, and paprika, and whisk together on a large plate.
  • Dredge the chicken in the dry seasoning blend, and shake off any excess coating. Place on a dry plate or cutting board and set to the side.
  • Heat a large cast iron skillet over medium-high heat. Add the butter and coconut oil, swirl to coat the pan. Turn the heat down to medium, and add the chicken filets. Saute for 3 - 5 minutes per side, or until the chicken is golden and the internal temperature reads 165 F on a meat thermometer. Remove the chicken to a plate, but don’t wipe out the pan.

Coconut Sauce:

  • If the pan is too dry, add a bit more coconut oil. Add the white portions of the green onions to the pan, and saute for 1 minute. Add the ginger and garlic, and saute for 30 seconds (or until aromatic). Reduce heat to low.
  • Add the coconut cream, honey, sambal oelek, soy sauce, and dried basil to the pan. Stir until fully mixed.
  • In a small bowl, whisk together the cornstarch and lime juice. Add to the pan, and bring to a simmer. Simmer for 1 - 2 minutes to thicken.
  • Return the chicken to the pan to warm through.
  • Garnish with the remaining green parts of the green onions, and with additional fresh herbs of choice.