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–+ servings
Coconut Lime Chicken and Rice

Coconut Lime Chicken and Rice: Your Quick Tropical Escape

Enjoy the vibrant flavors of Coconut Lime Chicken and Rice, a quick and delicious dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Substitute: Thinly sliced tofu for a vegetarian option.
  • 2 tablespoons Vegetable Oil Substitution: Olive oil or any neutral oil.
For the Sauce
  • 1 can Coconut Milk Substitute: Milk and cream mixture, though it changes the flavor slightly.
  • 1/4 cup Lime Juice Substitution: Lemon juice can be used, though flavor will vary.
  • 1/4 cup Soy Sauce Substitution: Tamari for gluten-free.
  • 2 tablespoons Brown Sugar Substitution: Honey or maple syrup can be used.
  • 3 cloves Garlic Substitution: Garlic powder, but fresh is preferred for potency.
  • 1 teaspoon Ginger (Ground) Substitution: Fresh ginger or omit for less heat.
  • 1/4 teaspoon Red Pepper Flakes Provides adjustable heat; can be omitted for a milder dish.
For Serving
  • 2 cups White Rice Substitution: Brown rice or quinoa for a healthier option.
  • 1/4 cup Cilantro Substitution: Parsley for a different herbaceous note.
  • 2 whole Lime Wedges

Equipment

  • Large Bowl
  • Skillet
  • Whisk
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine coconut milk, lime juice, soy sauce, brown sugar, minced garlic, ground ginger, and red pepper flakes. Whisk well until fully blended, creating a vibrant, aromatic marinade.
  2. Add the chicken strips to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
  3. Heat vegetable oil in a skillet over medium-high heat until shimmering. Remove the chicken from the marinade, reserving the marinade for later use. Cook the chicken strips for about 5–7 minutes until golden brown and cooked through.
  4. Pour the reserved marinade into the skillet, stirring to combine. Bring to a gentle simmer for about 5 minutes, allowing the sauce to thicken slightly.
  5. Spoon fluffy cooked white rice onto plates, top with chicken pieces and drizzled sauce, garnishing with cilantro and serving with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Feel free to mix and match ingredients to suit your taste and enjoy this tropical culinary adventure!

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