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Chili Chicken With Coconut Lime Sauce

Print Recipe
A plate of grilled chicken slices on a bed of rice, topped with chopped green onions and sauce, with lime wedges on the side. A wooden spoon and red patterned napkin are nearby.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • 1/3 cup of sweet chili sauce
  • 3 tbsp of soy sauce
  • 1 tbsp of garlic minced
  • 1/2 tsp of red pepper flakes
  • 1 tsp of garlic salt
  • Zest of half a lime
  • 1 tbsp of lime juice
  • 1 1/2 lb of boneless skinless chicken breast
  • 1/2 cup of canned coconut milk
  • 1 tbsp lime juice
  • Zest of half a lime
  • 2 tbsp mayonnaise
  • 1 tbsp of sriracha

Instructions

  • In a large bowl add the sweet chili sauce, soy sauce, garlic, red pepper flakes, garlic salt, zest of half a lime and lime juice. Stir to mix together. Add the chicken breasts to the mixture and stir to coat. Set aside.
  • Let the chicken rest in the sauce while you make the coconut lime sauce. In a small bowl add the coconut milk, lime juice, zest of half a lime, mayo and sriracha. Stir until completely mixed together, set aside.
  • Spray a medium sized pan with nonstick cooking oil. Cook the chicken breasts on a medium to high heat, for about 6-8 minutes on each side. You want to make sure the chicken is cooked all the way and it gets some color on each side.
  • Serve the chicken over top of some rice and drizzle the coconut lime sauce all over top. Top with your favorite toppings and enjoy!

Notes

  • Store in an airtight container in the fridge for 2-3 days.
  • You can also cook the chicken on a grill or flat top!
  • You can top with cilantro, scallions and limes.
Servings: 4 people