Creamy Coconut Lime Chicken with Toasted Cashews 🌴🍗
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 lb (450g) chicken breast, sliced into strips
1 can (14 oz) coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ginger, grated
Salt and pepper, to taste
1/2 cup toasted cashews, roughly chopped
Chopped cilantro (for garnish)
Cooked rice (for serving)
Instructions
Cook the Chicken
Heat Oil: In a large skillet, heat olive oil over medium-high heat.
Sauté Chicken: Add sliced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
Make the Sauce
Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add Coconut Milk: Pour in the coconut milk, lime juice, and lime zest. Stir to combine and bring to a simmer.
Combine and Serve
Return Chicken: Add the cooked chicken back into the skillet, stirring to coat with the sauce. Simmer for an additional 5 minutes.
Serve: Serve the creamy coconut lime chicken over cooked rice, topped with toasted cashews and chopped cilantro.
Tips and Variations
Add Veggies: Incorporate bell peppers or snap peas for extra color and nutrition.
Spicy Kick: Add a pinch of red pepper flakes for some heat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Creamy Coconut Lime Chicken with Toasted Cashews – a tropical delight!