Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp coconut aminos (or soy sauce)
- 1 tbsp lime juice
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp honey or maple syrup
- 1/2 cup chopped cilantro, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- In same skillet, add garlic and ginger; sauté 1 minute until fragrant.
- Pour in coconut milk, coconut aminos, lime juice, red pepper flakes, and honey. Simmer 3–4 minutes until slightly thickened.
- Return chicken to skillet, stir to coat, and cook 2 more minutes.
- Serve over rice, garnished with cilantro and sesame seeds.
Notes
- For extra protein, add cashews or edamame.
- Use shrimp instead of chicken for a seafood twist—reduce cook time to 2–3 minutes.
- Gluten-free: use coconut aminos instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Gluten-free option
Nutrition
- Serving Size: 1 cup with 1/2 cup rice
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
