Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons sweet chili sauce
- 1 cup coconut milk
- Juice and zest of 1 lime
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- Fresh cilantro leaves for garnish
- Shredded coconut for topping
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
- In a small bowl, mix sweet chili sauce, coconut milk, lime juice and zest, honey, and soy sauce.
- Pour the sauce mixture into the skillet with cooked chicken, simmer for 5 minutes until thickened slightly.
- Divide the chicken and sauce into bowls, drizzle with additional coconut lime sauce if desired.
- Garnish with fresh cilantro and shredded coconut before serving.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- Add chopped chili peppers for extra heat.
- Serve with rice or noodles for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-free, Dairy-free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg