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Coconut Lime Chicken Recipe

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Easy Coconut Lime Chicken

This Coconut Lime Chicken is the ultimate weeknight dinner—packed with flavor, creamy coconut goodness, and a hint of spice, all in just 30 minutes!

Juicy chicken simmers in a rich, tangy lime-infused sauce, making every bite irresistible.

Serve it over rice with fresh cilantro and a squeeze of lime for a restaurant-quality meal at home.

One pan, simple ingredients, and bold flavors—this dish is a total game changer!

For the Chicken

  • Chicken – Use boneless, skinless chicken breasts or thighs. If using large breasts, slice them in half for even cooking.
  • Salt & Pepper – A simple seasoning to enhance the chicken’s natural flavor.
  • Vegetable Oil – Helps to sear the chicken and develop a golden crust.
  • Red Onion – Adds a mild sweetness and depth to the dish.
  • Red Chili (Fresh & Dried Flakes) – Adds a touch of heat; adjust to taste.
  • Ginger & Garlic – The key to bold, aromatic flavor.

For the Sauce

  • Coconut Milk – Use full-fat for a rich, creamy texture.
  • Vegetable or Chicken Stock – Adds extra depth and umami to the sauce.
  • Fish Sauce – A little goes a long way for a classic Thai-inspired flavor.
  • Lime Juice – Brightens up the dish with a tangy kick.
  • Cornflour (Cornstarch) – Helps to thicken the sauce slightly.
  • Bok Choy – A nutritious, crunchy green that pairs perfectly with the sauce.
  • Fresh Cilantro & Lime Wedges – For garnish and extra freshness when serving.

Coconut Lime Chicken Recipe

This Coconut Lime Chicken is a quick and flavorful dish that combines the richness of coconut milk with zesty lime. It's an easy one-pan meal perfect for busy weeknights!
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Course: Dinner, Main Course
Cuisine: Asian, Thai
Keyword: Coconut Lime Chicken Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4

Notes

Ingredients

For the Chicken

  • 4 small boneless, skinless chicken breasts (or 2 large, sliced in half)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon vegetable oil (or coconut oil)
  • ½ cup finely chopped red onion
  • 1 fresh long red chili, finely chopped (seeds removed)
  • ¼ teaspoon dried chili flakes (red pepper flakes)
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced

For the Sauce

  • 1 cup full-fat coconut milk (unsweetened)
  • ½ cup vegetable stock (or chicken stock)
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons cornflour (cornstarch)
  • 4 small bunches bok choy, washed and quartered
  • Fresh lime wedges and chopped coriander (cilantro) for serving

 

Instructions

  1. Prepare the Chicken:
    • Pat the chicken dry with paper towels. Season both sides with salt and pepper.
  2. Cook the Chicken:
    • Heat half the oil in a large skillet over medium-high heat.
    • Add the chicken and cook for about 5–8 minutes until golden brown. Flip and cook the other side until fully cooked (internal temperature should reach 74°C/165°F).
    • Remove the chicken from the pan, cover with foil, and set aside.
  3. Prepare the Sauce:
    • Reduce heat to medium and add the remaining oil.
    • Sauté the red onion for 2–3 minutes until softened. Stir to pick up any browned bits from the pan.
    • Add fresh chili, chili flakes, ginger, and garlic. Cook for 1 minute until fragrant.
    • Pour in the coconut milk, stock, and fish sauce.
    • In a small bowl, mix lime juice and cornflour until smooth. Stir into the sauce.
  4. Simmer and Finish:
    • Bring the sauce to a simmer and let it thicken for about 5 minutes.
    • Add bok choy and return the chicken to the pan, including any juices from the plate.
    • Cook for another 1–2 minutes until the bok choy is tender but still slightly crunchy.
  5. Serve:
    • Serve over rice, garnished with fresh coriander and lime wedges.
 
Tips & Notes
  • Chicken Thickness: If the chicken breasts are unevenly thick, pound them slightly for even cooking.
  • Heat Level: Adjust spice by adding or reducing chili flakes. Removing chili seeds makes it milder.
  • Sauce Consistency: For a thinner sauce, omit the cornflour.
  • Serving Suggestion: Best enjoyed with jasmine rice or noodles.

 

Nutrition:

Calories: 278kcal | Carbohydrates: 7g | Protein: 32g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 225mg | Potassium: 638mg | Fiber: 1g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 3mg ​
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1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs can be used. They are more forgiving and remain juicy. Cooking times may vary slightly, so use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

2. How can I adjust the spice level?
To reduce heat, remove seeds from fresh chilies or omit dried chili flakes. For more spice, add extra chili flakes or use a hotter variety of chili.

3. What can I substitute for fish sauce?
Soy sauce or tamari (for a gluten-free option) can replace fish sauce, though the flavor will differ slightly.

4. How do I prevent the coconut milk from curdling?
Use full-fat coconut milk and avoid boiling the sauce vigorously. Simmer gently to maintain a smooth texture.

5. Can I prepare this dish ahead of time?
Yes! Cook the dish as directed, let it cool, and refrigerate. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened.

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