Coconut Chicken

Name: Coconut Chicken
Ingredients: 4 boneless, skinless chicken breast halves; 1 tablespoon olive oil; 2 garlic cloves, peeled and cut in half lengthwise; 1/4 teaspoon crushed red pepper flakes or 1 sliced small red Thai chili; 1 teaspoon kosher salt; Freshly ground black pepper; 1 (14-ounce) can light coconut milk; Shredded zest and juice of 1 lime; 1 tablespoon Thai fish sauce; 2 tablespoons cilantro leaves, chopped

10 ingredients

1 steps

Ingredients

4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
1/4 teaspoon crushed red pepper flakes or 1 sliced small red Thai chili
1 teaspoon kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
Shredded zest and juice of 1 lime
1 tablespoon Thai fish sauce
2 tablespoons cilantro leaves, chopped

Directions

1

Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil, garlic, and red pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, coconut milk, and lime zest and juice. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.