One of the reasons I made this recipe was so that I could use my Thai sweet chili sauce. It makes such a good dipping sauce and I figured it would be just as good to marinate and cook with! Another reason I decided to make this was so that I can have cauliflower rice! I provided a picture just in case it’s new to you. It was a new thing to me. Last time I went I really had to stock up because they are always sold out! I would recommend buying a few bags, one bag is about 2 servings or so. I keep meaning to try making it on my own but Trader Joe’s makes it so easy 😀
I think with just about any Asian-inspired dish should be served with rice. I think it just goes better. But if it’s not your thing and neither is cauliflower rice, go ahead and serve the sides you wish!
Ingredients
- 4 boneless chicken breasts
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup full fat coconut milk
- 2 tablespoons fresh lime juice
- ¼ cup white onion, diced
- 1 tablespoon cilantro, diced
- 1 teaspoon red pepper flakes
- 2 tablespoons clarified butter
- Optional Toppings:
- Cilantro
- Lime wedges
Instructions
- Season chicken breasts with salt and pepper to taste.
- In a large skillet, heat olive oil to medium high heat. Add chicken and took for about 6-7 minutes, or until browned on both sides (does not have to be fully cooked at this point). Set chicken aside.
- Add coconut milk, lime juice, cilantro, onion and red pepper to skillet. Add salt and pepper to taste. Once the liquid begins to boil, turn down to medium low heat. Cook for about 10 minutes uncovered, or until the liquid has reduced to about ¼ cup. Add butter and stir sauce until butter has melted.
- Add chicken to the sauce mixture in the skillet and cook for about 15 minutes, or until chicken is fully cooked.
- Serve with cauliflower rice and top chicken with extra sauce, cilantro and freshly squeezed lime wedge.
