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Coconut Chicken

Yield 4 servings


  • 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

Nutrition Information

  • calcium 53 mg
  • calories 252
  • caloriesfromfat 0 %
  • carbohydrate 4 g
  • cholesterol 78 mg
  • fat 13 g
  • fiber 0 g
  • iron 1 mg
  • protein 29 mg
  • satfat 8 g
  • sodium 992 mg

How to Make It

  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.