Description
A delightful dish that combines sweetness and heat with coconut milk for a rich, creamy texture.
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1/2 cup coconut milk
- 3 tbsp honey
- 1-2 tbsp chili sauce (adjust to taste)
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Toasted sesame seeds (optional)
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Season the chicken thighs with salt and pepper, then sear for 4-5 minutes on each side until golden brown.
- Reduce heat to low, add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- In a separate bowl, mix coconut milk, honey, chili sauce, soy sauce, and lime juice.
- Pour the sauce over the chicken, simmer for 10-12 minutes, turning the chicken occasionally until fully cooked.
- Garnish with chopped cilantro and optional toasted sesame seeds before serving.
Notes
Double the sauce for extra dipping or to serve over rice. Feel free to adjust the chili sauce based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian