Ingredients
- Boneless chicken (breast or thighs)
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 fresh limes (juiced and zested)
- 1 bell pepper (chopped)
- 1 cup bok choy or snap peas (chopped)
- Fresh cilantro or Thai basil (for garnish)
- Salt and pepper to taste
- Cayenne pepper (optional, for heat)
- Oil for sautéing
Instructions
- Prep your ingredients by cutting the chicken into bite-sized pieces, mincing the garlic and ginger, and chopping your vegetables.
- In a large skillet, heat oil over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add more oil if needed, then add garlic and ginger, sauté for about 1 minute until fragrant.
- Pour in the coconut milk, stirring to combine and bring to a gentle simmer.
- Return chicken to skillet and add chopped vegetables; stir to coat everything in the creamy sauce.
- Squeeze in lime juice and zest, then season with salt, pepper, and cayenne. Simmer for an additional 5-10 minutes.
- Garnish with fresh cilantro and a wedge of lime. Serve over rice or quinoa.
Notes
For a vegetarian option, substitute chicken with tofu, shrimp, or chickpeas. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Paleo