Print
Ingredients
Scale
- 1½ lbs boneless skinless chicken breasts sliced thin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 3 tbsp olive oil divided
- ½ onion chopped
- 2 jalapeño peppers chopped
- 2 cloves garlic minced
- 1 piece 1-inch ginger, grated
- 1½ tbsp brown sugar
- 1 can coconut milk (13.5 oz)
- 1 tbsp soy sauce
- ½ juice of lime
- chopped cilantro
- chopped green onions
- chopped peanuts or cashews
- lime wedges
Instructions
- Season the chicken with salt, garlic powder, onion powder, and paprika.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for 3-4 minutes on each side until browned. If necessary, do this in batches, adding another tablespoon of olive oil as needed. Set the browned chicken aside on a plate.
- Add the remaining tablespoon of olive oil into the same skillet. Sauté the onion and jalapeño peppers, sprinkling with salt. Cook for about 3-4 minutes until softened. Then, incorporate the garlic, ginger, and brown sugar, cooking for another minute.
- Pour in the coconut milk and soy sauce, stirring to combine.
- Return the chicken to the skillet. Allow the mixture to come to a simmer. Cover and cook for 15 minutes. Afterward, let it simmer uncovered for an additional 5 minutes.
- Finish the dish with a squeeze of lime juice.
- Serve the chicken over rice, garnishing with cilantro, green onions, peanuts, and lime wedges.
Notes
For added heat, leave the seeds in the jalapeño peppers.
This dish pairs well with jasmine rice for a complete meal.
Feel free to substitute chicken thighs for a juicier option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 110mg