Description
Chili Chicken with Coconut Lime Sauce is a vibrant and flavorful dish featuring boneless skinless chicken breasts marinated in a sweet and spicy chili-soy mixture, then pan-cooked to perfection. Topped with a creamy, tangy coconut lime sauce spiked with sriracha, this easy-to-make recipe comes together in just 20 minutes, making it perfect for a weeknight dinner.
Ingredients
Marinade
- 1/3 cup sweet chili sauce
- 3 tbsp soy sauce
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1 tsp garlic salt
- Zest of half a lime
- 1 tbsp lime juice
- 1 1/2 lb boneless skinless chicken breast
Coconut Lime Sauce
- 1/2 cup canned coconut milk
- 1 tbsp lime juice
- Zest of half a lime
- 2 tbsp mayonnaise
- 1 tbsp sriracha
Instructions
- Prepare the Marinade: In a large bowl, combine the sweet chili sauce, soy sauce, minced garlic, red pepper flakes, garlic salt, lime zest, and lime juice. Stir thoroughly to blend all the flavors together. Add the chicken breasts to the bowl and toss them well until fully coated with the marinade. Set aside to allow the flavors to infuse the chicken.
- Make the Coconut Lime Sauce: While the chicken is marinating, mix the coconut milk, lime juice, lime zest, mayonnaise, and sriracha in a small bowl. Whisk until smooth and creamy. Set the sauce aside for serving.
- Cook the Chicken: Lightly spray a medium skillet with nonstick cooking spray and heat over medium-high heat. Place the marinated chicken breasts onto the skillet, cooking for 6 to 8 minutes per side, or until the chicken is fully cooked through and has a nicely browned exterior.
- Serve: Plate the cooked chicken over a bed of rice. Drizzle the prepared coconut lime sauce generously over the top. Add any preferred toppings, such as chopped herbs or extra lime wedges, and serve immediately for a delicious, flavorful meal.
Notes
- For best flavor, marinate the chicken for at least 15 minutes, or up to 2 hours.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve with jasmine or basmati rice to complement the dish.
- Adjust the amount of sriracha to control the heat level in the coconut lime sauce.
- This recipe can be doubled for larger gatherings.
