Creamy Coconut Lime Chicken

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  Chicken Breast, Boneless Skinless(794g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1½ teaspoons kosher salt
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  Brown sugar(10g)
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  Garlic powder(3g)
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  Vegetable oil(30g)
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  Yellow Onion
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  Garlic
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  Coconut Milk, Full-Fat, Canned
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  Cilantro, Fresh(60g)
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  Lime(3g)
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  Lime Juice, Fresh(30g)
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  Green Onion (Scallion)
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  Cornstarch(15g)
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  Red pepper flakes

Instructions

1. 1Season the chicken all over with 1 teaspoon of the salt, 1 teaspoon of the brown sugar and the granulated garlic.
2. 2In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Once the oil is glistening, add the chicken and cook until browned on both sides, about 8 minutes. Transfer the chicken to a plate.
3. 3Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Once the oil is glistening, add the onion and cook, stirring, until tender, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
4. 4Stir in the coconut milk, cilantro, lime zest, lime juice, green onions, remaining ½ teaspoon of salt, and remaining 1 teaspoon of brown sugar until well combined. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, return the chicken to the pan.
5. 5In a small bowl, combine the cornstarch with 2 tablespoons of cold water. Pour the slurry into the sauce and stir to combine. Simmer until the chicken is cooked through and the sauce is thick enough to coat the back of a spoon, about 15 minutes.
6. 6Serve the chicken and sauce over the rice topped with cilantro, green onions, and red pepper flakes if using.