Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 can (400ml) full-fat coconut milk
  • 2 cloves minced garlic
  • 1 tbsp fresh lime juice
  • 1 tsp freshly grated ginger
  • 1 tbsp soy sauce
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken breasts dry with paper towels and season with salt and pepper. Note: Dry meat sears better and browns faster.
  2. Heat olive oil in a large deep skillet over medium high heat. Add chicken and cook for 3–5 minutes per side until a mahogany colored crust forms. Remove chicken and set aside on a plate.
  3. Reduce heat to medium. In the same pan, add the minced garlic and grated ginger. Sauté for about 60 seconds until the garlic is translucent.
  4. Stir in the coconut milk, soy sauce, and red pepper flakes.
  5. Once the sauce begins to bubble gently, nestle the seared chicken breasts back into the liquid.
  6. Lower the heat to a simmer and cook for 10–12 minutes until the internal temperature reaches 165°F. Note: USDA guidance puts the safe internal temperature at 165°F.
  7. Stir in the lime juice just before removing from heat.