Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 red chili peppers, chopped
- 1 cup full-fat coconut milk
- 3 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- Salt and pepper to taste
Instructions
- In a bowl, combine garlic, chopped chilies, soy sauce, and lime juice to create the marinade.
- Place chicken in a resealable bag or shallow dish, pour marinade over it, and refrigerate for at least 30 minutes or overnight.
- Heat oil in a skillet over medium heat. Remove chicken from marinade (reserve liquid) and brown both sides for about 5 minutes.
- Add coconut milk and reserved marinade to the pan. Simmer uncovered for 15–20 minutes until chicken is cooked and sauce thickens.
- Taste and adjust seasoning with more lime juice, salt, or chili as desired.
- Serve hot over rice, garnished with chopped cilantro or lime wedges if desired.
Notes
- Marinating overnight enhances flavor depth.
- Use chicken thighs for a juicier variation.
- Swap chicken for shrimp or tofu for variety.
- Add bell peppers or green beans for extra color and crunch.
- For extra heat, add more chilies or a splash of hot sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 370
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
