Monday, October 15, 2012

Coconut Lime Chicken with Chiles

Since I grew up in Tokyo I love the asian dishes.  This was delicious!  It was a little more on the sweeter side so next time I make it I think I'm going to try to find a way to add some spice.  But definitely a great meal for those of you that love the asian style but without the spice!

Coconut Lime Chicken with Chiles

Meal Planning 101

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro.  Serve over rice.

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