Spicy Chicken with Coconut Lime Sauce
Indulge in the perfect balance of heat and creaminess with this Spicy Chicken with Coconut Lime Sauce recipe! Juicy, pan-seared chicken breasts are seasoned with a bold blend of cayenne, paprika, and garlic powder, then simmered in a luscious sauce made from velvety coconut milk, tangy lime juice, and a touch of honey for subtle sweetness. A hint of red chili flakes adds an extra kick, while a cornstarch slurry thickens the sauce to perfection. Garnished with fresh cilantro, this dish is a tropical-inspired delight that's ready in just 40 minutes. Serve it over fluffy rice or pair it with steamed vegetables for a vibrant, easy weeknight dinner bursting with flavor. Perfect for fans of spicy coconut chicken recipes or fusion cuisine, this crowd-pleaser will quickly become a new household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Unsweetened coconut milk
- 1 cup Chicken broth
- 2 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 1 teaspoon Red chili flakes
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Season the chicken breasts with salt, black pepper, cayenne pepper, paprika, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and pour in the coconut milk and chicken broth. Stir to combine.
Add the lime juice, honey, and red chili flakes to the skillet. Stir well.
In a small bowl, mix the cornstarch with the water to create a slurry. Slowly add this to the skillet, whisking constantly, to thicken the sauce.
Return the chicken breasts to the skillet, ensuring they are coated with the sauce. Cover and simmer for 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the heat and garnish the dish with chopped cilantro.
Serve hot over rice or with a side of steamed vegetables.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 19.8 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
