A flavorful and easy-to-make chicken dish with a zesty lime and creamy coconut sauce.
Combine the lime juice and zest, soy sauce, minced garlic, grated ginger, and chopped chili in a mixing bowl.
Use a microplane to zest the lime for a finer texture and more intense flavor.
Slice the chicken breasts into strips, aiming for even sizes for uniform cooking.
Partially freeze the chicken for easier slicing.
Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.
Marinate overnight for a deeper flavor.
Heat a frying pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook in the pan until browned on one side.
Avoid overcrowding the pan to ensure even browning.
Flip the chicken strips and pour the remaining marinade into the pan. Cook for another 2 minutes.
Stir occasionally to prevent sticking.
Add the coconut milk to the pan, bring to a boil, then reduce heat and simmer for 3 minutes.
Stir gently to combine the flavors evenly.
Serve the chicken strips with the sauce over steamed rice and vegetables.
Garnish with fresh cilantro or lime wedges for added freshness.
Nutze unsere App für das beste Erlebnis
