Coconut Lime Cream Chicken

If you've been following along, I posted a Coconut Cream Tofu recipe last week. For those of you waiting for the chicken version, here it is. Serve it with rice or pasta. Lots of sauce makes it great with pappardelle. 

Ingredients:

1 lb chicken breast tenders or boneless, skinless breast strips

1 tbsp soy sauce

2-3 tbsps vegetable oil

3 tbsps sweet chili sauce for chicken

398 ml (14 oz) can coconut milk

1 tbsp lime juice

2 tsps minced garlic

2 tsps grated ginger

2 tbsps finely diced red bell pepper

2 tbsps finely diced red onion

1 tsp cornstarch

1 tsp cold water 

Heat 2 tbsps oil in a large skillet to medium. Cook chicken 3-4 minutes per side. Work in batches to brown nicely. If you cook the chicken all at once you are likely to steam it and get an anemic looking dish like this one below. So work in batches to brown adding extra vegetable oil as needed and remove to a plate until all the chicken has been browned. Once it has all been done add it back to the pan, make a well in the center and add the red pepper and red onion. Cook 3 minutes. Reduce heat. Mix the soy sauce and sweet chili sauce together, add to the pan and stir to coat. Add the coconut milk, lime juice, garlic and ginger to the pan. Mix the cornstarch and cold water together and whisk into the sauce. On low heat simmer for 10 minutes to slightly thicken.

Anemic chicken wasn't bad but this one pictured below was far superior! Serves 4-5

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