Thai Coconut Lime Chicken
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Arthur Andrew Medical
Thai Coconut Lime Chicken is a keto-friendly delight, featuring grilled chicken breasts in a rich coconut-lime sauce, enhanced with garlic, ginger, and optional chili flakes. Garnished with fresh cilantro and lime slices, this dish offers a perfect balance of creamy and zesty flavors, presented on a white plate for an appealing visual
- 4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 cup coconut milk (full-fat, canned)
2 tablespoons lime juice
1 tablespoon lime zest
2 garlic cloves, minced
1 teaspoon ginger, grated
1 tablespoon fish sauce (optional)
1 teaspoon soy sauce (or coconut aminos for a soy-free option)
1 tablespoon erythritol or sweetener of choice (optional, for a bit of sweetness)
Red chili flakes or paste, to taste (optional)
Salt, to taste
Fresh cilantro, chopped
Additional lime slices
Thai Coconut Sauce
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, add minced garlic and grated ginger. Sauté for about a minute until fragrant.
Pour in the coconut milk, and add lime juice, lime zest, fish sauce, soy sauce, erythritol (if using), and red chili flakes.
Stir and let the sauce simmer for a few minutes to thicken slightly and combine flavors. Taste and adjust seasoning with salt and more lime juice if needed.
Combine and Serve
Return the cooked chicken to the skillet, coating it in the sauce.
Simmer together for a couple of minutes to reheat the chicken.
Serve the chicken with the sauce, garnished with chopped cilantro and additional lime slices
Enjoy your Thai Coconut Lime Chicken, a flavorful and keto-friendly dish!