Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon lime juice
- 2 cups cooked rice (jasmine, basmati, or brown)
- Fresh cilantro or green onions for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned.
- Stir in minced garlic and grated ginger and cook for about 1 minute until fragrant.
- Pour in coconut milk, soy sauce, and lime juice. Bring to a simmer and cook for another 5-7 minutes until the sauce thickens slightly.
- Serve the chicken mixture over cooked rice and garnish with cilantro or green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg