Coconut Lime Cream Chicken

Name: Coconut Lime Cream Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Chinese
Ingredients: 1 lb chicken breast tenders or boneless, skinless breast strips; 1 tbsp soy sauce; 2-3 tbsps vegetable oil; 3 tbsps sweet chili sauce for chicken; 398 ml (14 oz) can coconut milk; 1 tbsp lime juice; 2 tsps minced garlic; 2 tsps grated ginger; 2 tbsps finely diced red bell pepper; 2 tbsps finely diced red onion; 1 tsp cornstarch; 1 tsp cold water

2 steps

Prep:10minCook:30min

If you've been following along, I posted a Coconut Cream Tofu recipe last week. For those of you waiting for the chicken version, here it is. Serve it with rice or pasta. Lots of sauce makes it great with pappardelle.

Updated at: Sat, 16 May 2026 17:59:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories427 kcal (21%)

Total Fat31.1 g (44%)

Carbs10.6 g (4%)

Sugars4.6 g (5%)

Protein28.1 g (56%)

Sodium389.9 mg (19%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbchicken breast tenders

or boneless, skinless breast strips

1 Tbspsoy sauce

2 tbspsvegetable oil

3 tbspssweet chili sauce

for chicken

398mlcan coconut milk

1 Tbsplime juice

2 tspsminced garlic

2 tspsginger

grated

2 tbspsred bell pepper

finely diced

2 tbspsred onion

finely diced

1 tspcornstarch

1 tspwater

cold

Instructions

Step 1

Heat 2 tbsps oil in a large skillet to medium. Cook chicken 3-4 minutes per side. Work in batches to brown nicely. If you cook the chicken all at once you are likely to steam it and get an anemic looking dish like this one. So work in batches to brown adding extra vegetable oil as needed and remove to a plate until all the chicken has been browned. Once it has all been done add it back to the pan, make a well in the center and add the red pepper and red onion. Cook 3 minutes. Reduce heat. Mix the soy sauce and sweet chili sauce together, add to the pan and stir to coat. Add the coconut milk, lime juice, garlic and ginger to the pan. Mix the cornstarch and cold water together and whisk into the sauce. On low heat simmer for 10 minutes to slightly thicken.

Step 2