Ingredients
2 pounds boneless, skinless chicken breasts
1 lime
3 tablespoons vegetable oil
½ cup coconut milk
2 tablespoons low-sodium soy sauce
2 tablespoons sugar
2 teaspoons curry powder
1½ teaspoons ground coriander
1 teaspoon ground cumin
1½ teaspoons salt
4 tablespoons chopped fresh cilantro
Instructions
- Using a meat tenderizer, pound chicken breasts between sheets of wax paper until ⅛-inch thick.
- Zest lime into a large bowl; slice lime into wedges and set aside.
- Add oil, coconut milk, soy sauce, sugar, curry, coriander, cumin, and salt to zest and whisk to combine. Add chicken and toss to combine. Cover and refrigerate for 1 to 2 hours.
- Remove chicken, reserving marinade. Using a hot sauté pan, grill pan, or cast-iron skillet, brown chicken on both sides. Chicken should register 165 degrees Fahrenheit using an instant-read thermometer inserted in the thickest part of the breast.
- Meanwhile, pour reserved marinade into a saucepan and bring to a boil. Reduce heat and simmer for 2 minutes, stirring to prevent burning.
- Serve sauce over chicken with cilantro and reserved lime wedges.
Yield
Serves 4
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Nutrition
- Calories
- 330 calories
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 1g
- Protein
- 28g
- Saturated fat
- 7g
- Sodium
- 1,370mg
- Sugar
- 7g
