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. 1Pat the chicken dry with paper towels, then season all over with the garlic powder, brown sugar, and red pepper flakes.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the chicken and cook 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. 3Reduce heat to medium, add the diced onion to the same skillet, and cook 5–6 minutes, stirring occasionally, until softened and translucent. Stir in the fresh garlic and cook 1 minute until fragrant.
4. 4Pour in the coconut milk, then add the lime juice, fresh cilantro, and green onions. Stir to combine and bring to a simmer over medium heat, about 2–3 minutes.
5. 5In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the simmering sauce while stirring constantly, then cook 1–2 minutes over medium heat until the sauce thickens and coats the back of a spoon.
6. 6Return the chicken to the skillet and simmer over medium-low heat 8–10 minutes until the chicken is heated through and the sauce clings to it.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Top each with fresh cilantro, sliced green onions, and a squeeze of lime juice.
8. 8Store in the refrigerator for up to 4 days. Reheat gently over medium-low heat or in the microwave, adding a splash of water if the sauce has thickened too much.