A bright skillet supper that comes together in under 40 minutes with pantry staples and a silky coconut-lime finish.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 25 mins | 40 mins | 4 servings |
Intro
This Coconut Lime Ginger Chicken is a weeknight-friendly dish built around simple staples. The sauce blends silky coconut milk with bright lime and warm ginger for a tropical, comforting finish. It’s quick, flexible, and forgiving—perfect for busy nights when you want something cozy but not fussy.
The Best Coconut Milk for This Recipe
Full-Fat Coconut Milk (Canned)
Pros: Rich, creamy texture that clings to the chicken and coats the sauce. Cons: Heavier and can dominate the dish if used exclusively. When to choose: For a lush, restaurant-worthy sauce.
Light Coconut Milk (Canned)
Pros: Lighter sauce with fewer calories. Cons: Sauce may be thinner and less velvety. When to choose: When you want a brighter sauce with less richness.
Coconut Cream
Pros: Extra body and gloss for a more luxurious finish. Cons: Very thick and heavy if not thinned. When to choose: If you’re after extra silkiness and a glossy surface.
Fresh vs Canned
Pros: Fresh coconut milk has a brighter aroma and cleaner coconut note. Cons: Less convenient and consistent than canned. When to choose: Use fresh if you have it; otherwise canned works beautifully.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Diced tomatoes add a touch of sweetness and acidity to brighten the sauce. Swap tip: If you don’t have tomatoes, a splash of white wine or a squeeze of lemon can mimic brightness without losing balance.
- Onion: Finely chopped onion builds the savory base and sweetness as it caramelizes. Swap tip: Shallots or leeks offer a milder, sweeter note.
- Garlic: Garlic provides the sharp, aromatic bite behind the ginger. Swap tip: Garlic paste or shallots can stand in if fresh cloves aren’t available.
- Red Pepper: Red bell pepper contributes color and gentle sweetness. Swap tip: Use yellow or orange pepper, or frozen peas for color and texture variety.
- Pasta: If you’re serving with pasta, choose a lighter noodle (like linguine) and plan a parallel boil. Swap tip: Rice is the classic pairing; just keep timing in mind so everything stays warm together.
- Herbs: Cilantro or parsley brighten the finish and add freshness. Swap tip: Thai basil offers a different, citrusy note that pairs beautifully with coconut.
Ingredients
- Sauce
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 tablespoon lime juice (from about 1 lime)
- 1 tablespoon grated fresh ginger (15 g)
- 3 cloves garlic, minced (9 g)
- 1 small onion, finely chopped (about 100 g)
- 1 tablespoon neutral oil (15 ml)
- 1/2 teaspoon kosher salt, plus more to taste
- Main
- 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (680 g)
- 1 medium red bell pepper, thinly sliced (about 150 g)
- Carbs (optional)
- 1 cup uncooked rice (180 g) or 8 oz pasta (225 g), cooked to al dente
- Finish
- 2 tablespoons chopped cilantro or parsley (8 g)
- Lime wedges for serving (optional)
Directions
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Sear the chicken — Heat oil in a large skillet over medium-high. Season chicken with salt and pepper, then cook until golden and just cooked through, about 4–6 minutes total. Remove to a plate and set aside.
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Sauté aromatics — In the same pan, add the onion. Cook until translucent and slightly caramelized, 3–4 minutes. Add garlic and ginger; cook until fragrant, 30 seconds.
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Build the sauce — Add the red pepper and sauté 1–2 minutes for a bit of char and sweetness. Pour in coconut milk, then stir in lime juice. Bring to a gentle simmer.
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Simmer to silky — Reduce heat and simmer 6–8 minutes, until the sauce thickens slightly and edges look glossy.
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Finish the dish — Return the chicken to the pan and simmer 3–5 minutes to meld flavors. Stir in cilantro, adjust salt, and remove from heat. If using pasta, cook it to al dente during the simmer and toss with a splash of the sauce just before serving.
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Serve it up — Spoon over warm rice or toss with pasta, and finish with extra lime wedges if desired.
How to Store Leftovers
Refrigerate in an airtight container within 2 hours of cooking. Leftovers keep well for up to 3 days in the fridge (store with rice or pasta separately if possible). Reheat gently in a microwave at 70% power or in a skillet over medium heat, adding a splash of water or coconut milk if the sauce thickens. Do not leave at room temperature for more than 2 hours. Sauce can be frozen separately for longer storage, up to 3 months.
What to Serve With Coconut Lime Ginger Chicken
- Steamed jasmine rice or coconut rice for a classic pairing; the sauce clings beautifully to each grain.
- Quick-steamed broccoli or green beans add color and crunch to balance the creamy sauce.
- A crisp cucumber-lime salad with mint provides a refreshing contrast to the rich, tropical flavors.
Variations & Tips
- Spicier: Add a pinch of red pepper flakes or a minced jalapeño when cooking the onion.
- Creamier: Use all coconut milk or replace part with coconut cream for extra body.
- Gluten-free: Serve over rice or gluten-free pasta; if adding soy, choose tamari to keep it GF.
- Canned-swap: If you only have light coconut milk, reduce and finish with a bit of coconut cream or simmer longer to thicken.
- Herbs: Try Thai basil for a brighter, peppery note; garnish with cilantro for a classic finish.
Enjoy Your Coconut Lime Ginger Chicken
May each bite bring a bright, comforting finish to a busy day. Enjoy Coconut Lime Ginger Chicken as a quick, cozy dinner that tastes like you’ve planned ahead—without the extra effort.