Ingredients
1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 tbsp coconut oil or olive oil
1 medium yellow onion, finely diced
3–4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (13.5 oz / 400ml) full-fat coconut milk
½ cup low-sodium chicken broth
2 tbsp soy sauce (or tamari for GF)
1 tbsp brown sugar or maple syrup
1 tbsp fresh lime juice
½ tsp salt
¼ tsp black pepper
2 cups chopped vegetables (e.g., bell peppers, snap peas, spinach)
Cooked rice (jasmine, basmati, or brown) for serving
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions
1. Step 1: Prepare your ingredients. Dice onion, mince garlic, grate ginger, cut chicken into 1-inch pieces, chop vegetables, measure liquids.
2. Step 2: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear 3-4 minutes per side until golden brown. Remove chicken and set aside.
3. Step 3: Reduce heat to medium. Add a splash more oil if needed. Sauté onion 3-5 minutes until translucent. Add garlic and ginger; cook 1 minute until fragrant.
4. Step 4: Pour in coconut milk, chicken broth, soy sauce, brown sugar, salt, and pepper. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low. Let simmer 5 minutes.
5. Step 5: Return chicken to skillet. Add chopped vegetables. Stir gently to coat. Cover and simmer 10-15 minutes until chicken is cooked through (165°F) and vegetables are tender-crisp. If using spinach, stir in during last 2-3 minutes.
6. Step 6: Remove from heat. Stir in lime juice. Taste and adjust seasoning. Serve over cooked rice. Garnish with cilantro and lime wedges.
Notes
Don’t overcrowd the pan when searing chicken to ensure browning. Use full-fat coconut milk for a rich, creamy sauce. Fresh garlic and ginger are recommended for best flavor. Store leftovers separately: chicken mixture and rice in separate airtight containers, refrigerated for up to 4 days or freeze chicken mixture for up to 3 months. To reheat, add a splash of broth or water and warm gently on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / One-Pan
- Cuisine: Asian-inspired, Fusion
- Diet: Gluten-Free (if using tamari)
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups chicken mixture + ¾ cup rice)
- Calories: 585
- Sugar: 8
- Sodium: 720
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 48
- Fiber: 3
- Protein: 38
- Cholesterol: 110