Honey Lime Coconut Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 big chicken breasts, cut sideways to create 4 thin pieces
02 -
¼ cup plain flour
03 -
1 teaspoon cooking salt
04 -
½ teaspoon each: ginger powder, crushed garlic, ground coriander seeds, yellow turmeric, and cracked pepper
→ For Cooking
05 -
2 tablespoons unsalted butter - gives you that amazing brown finish
06 -
2 tablespoons light cooking oil
07 -
2 spring onions, with white parts and green tops chopped separately
08 -
2 teaspoons freshly shredded ginger root (or ¾ teaspoon powder)
09 -
4 fresh garlic cloves, finely chopped (or 1 teaspoon powder)
→ For the Creamy Coconut Sauce
10 -
1 can (13.5 oz) premium thick coconut milk - worth spending extra for!
11 -
2 teaspoons thickening starch
12 -
¼ cup sweet Asian chili dip (try Mae Ploy brand)
13 -
3-4 tablespoons natural honey, go lighter first then add more if needed
14 -
¼ cup squeezed lime juice
15 -
1 tablespoon low-salt soy sauce
16 -
1 tablespoon spicy Asian sauce, more or less depending on your spice tolerance
17 -
1 teaspoon crushed basil leaves
→ Fresh Toppings
18 -
Thin-cut fresno chilies or jalapeños for spice fans
19 -
Handful of fresh cilantro
20 -
Chopped green spring onion tops
# Instructions:
01 -
Stir everything for the coconut sauce in a bowl until it's all combined. Put this flavor mixture aside for later.
02 -
Slice chicken breasts across into four skinnier fillets. Wrap in plastic and lightly pound them to make them even. Dry them off - this trick helps them brown better!
03 -
Combine flour with all the spices in a flat dish. Roll each chicken piece through this mix, tap off extra, and put aside.
04 -
Warm the butter and oil in a big pan on medium-high. When it's sizzling, drop in your chicken and cook about 4-5 minutes each side until golden and done inside. Take out the chicken but leave all the tasty stuff in the pan!
05 -
Turn heat down to medium and throw in the white spring onion bits for a minute. Drop in your garlic and ginger until they smell amazing - just half a minute.
06 -
Lower the flame and pour your coconut mixture in. Scrape all the yummy brown bits off the bottom. Let it bubble gently until it gets thicker, about 1-2 minutes. Try a little taste and maybe add more honey or lime if you want.
07 -
Put the chicken back in to warm up in the sauce. Scatter fresh herbs and green onion pieces on top. Serve with hot rice and get ready for everyone to ask for seconds!
# Notes:
01 -
Always go for thick coconut milk - it makes your sauce super smooth and luxurious
02 -
You can mix the sauce up to 5 days early - just stir it well before you use it
03 -
Any extras stay good in your fridge for 3-5 days or can be frozen up to 3 months