LIME COCONUT CHICKEN RECIPES

Name: Coconut-Lime Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1 cup uncooked jasmine rice; 1 cup water; 3/4 cup light coconut milk; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 cup lime juice; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon grated lime zest; 1 tablespoon minced fresh gingerroot; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 2 teaspoons canola oil; 1 teaspoon sesame oil; 1/4 cup sweetened shredded coconut; 1 tablespoon minced fresh cilantro

COCONUT-LIME CHICKEN RECIPE: HOW TO MAKE IT

Coconut-Lime Chicken Recipe: How to Make It image

Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.—Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 cup uncooked jasmine rice
1 cup water
3/4 cup light coconut milk
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon honey
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons canola oil
1 teaspoon sesame oil
1/4 cup sweetened shredded coconut
1 tablespoon minced fresh cilantro

Steps:

In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

Nutrition Facts : Calories 415 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 671mg sodium, CarbohydrateContent 48g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 27g protein.

LIME-COCONUT CHICKEN RECIPE - GRACE PARISI | FOOD & WINE

Lime-Coconut Chicken Recipe - Grace Parisi | Food & Wine image

Tangy watercress balances sweet coconut milk in this quick skillet dish. Quick Chicken Recipes

Provided by Grace Parisi

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon plus 1 teaspoon canola oil
1 tablespoon hot sauce
1 teaspoon soy sauce
1 teaspoon sugar
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt and freshly ground pepper
3 large scallions, thinly sliced
3/4 pound watercress, stems trimmed, finely chopped and reserved
One 14-ounce can unsweetened coconut milk
1 tablespoon fresh lime juice, plus lime wedges for serving
3 tablespoons coarsely chopped cilantro

Steps:

In a medium bowl, combine 1 tablespoon of the oil with 1 teaspoon of the hot sauce, the soy sauce and 1/2 teaspoon of the sugar. Add the chicken and toss to coat. Refrigerate for 1 hour or overnight.
Heat a large nonstick skillet over moderately high heat. Add the chicken, season with salt and pepper and cook, shaking the pan occasionally, until browned and just cooked through, 4 to 5 minutes. Transfer the chicken to a plate.
Heat the remaining 1 teaspoon of oil in the skillet. Add the scallions and watercress stems and cook until crisp-tender and lightly browned, 2 to 3 minutes. Add the watercress leaves and cook, stirring, until wilted, 1 to 2 minutes. Transfer the watercress to the plate with the chicken.
Add the coconut milk, lime juice, remaining 2 teaspoons of hot sauce and 1/2 teaspoon of sugar to the skillet. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Stir the chicken and watercress into the sauce, season with salt and pepper and warm through. Add the cilantro and serve immediately.

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