Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken and cook for about 5–6 minutes per side until golden brown and cooked through, then remove from the pan.
- In the same skillet, add minced garlic and chopped chilies, sauté for about a minute until fragrant.
- Pour in coconut milk, lime juice, lime zest, fish sauce, and brown sugar; stir and let simmer for 5 minutes until slightly thickened.
- Return the chicken to the skillet, simmer for another 2–3 minutes to absorb the flavors, and garnish with cilantro before serving.
Nutrition
Calories: 350kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 14gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 4gVitamin A: 2IUVitamin C: 20mgCalcium: 4mgIron: 10mg
Notes
For juicier meat, try swapping chicken breasts for thighs.
If avoiding seafood, substitute fish sauce with soy sauce.
Leftovers can be stored in an airtight container for up to 3 days; flavors improve overnight.
For a richer sauce, try coconut cream instead of coconut milk.
Don't skip the brown sugar; it balances acidity and heat perfectly.
If avoiding seafood, substitute fish sauce with soy sauce.
Leftovers can be stored in an airtight container for up to 3 days; flavors improve overnight.
For a richer sauce, try coconut cream instead of coconut milk.
Don't skip the brown sugar; it balances acidity and heat perfectly.
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