Coconut Lime Chicken

Ingredients

• 2 large chicken breasts (washed and dried)
• 1/4 cup cornstarch
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika powder
• 2 Tablespoons unsalted butter
• 3 Tablespoons coconut oil
• 3 green onions (chopped, white and green parts separated)
• 1 Tablespoon freshly grated ginger
• 6 medium garlic cloves (minced)
• 1 13.5-ounce can coconut cream or milk
• 1/3 cup honey
• 1 1/2 Tablespoons sambal oelek (Asian chili sauce, more or less depending on spice preference)
• 1 Tablespoon Tamari (or soy sauce if not needing gluten free)
• 1/2 teaspoon dried basil
• 1/4 cup freshly squeezed lime juice
• 1 1/2 teaspoons cornstarch

Instructions

1. 1

   Cut the chicken breasts in half horizontally to...: Cut the chicken breasts in half horizontally to create a total of 4 filets. Cover with saran wrap, and use a meat mallet to pound to an even thickness.

2. 2

   Combine the cornstarch, salt, ground ginger, garlic powder,...: Combine the cornstarch, salt, ground ginger, garlic powder, onion powder, turmeric powder, black pepper, and paprika, and whisk together on a large plate.

3. 3

   Dredge the chicken in the dry seasoning blend,...: Dredge the chicken in the dry seasoning blend, and shake off any excess coating. Place on a dry plate or cutting board and set to the side.

4. 4

   Heat a large cast iron skillet over medium-high...: Heat a large cast iron skillet over medium-high heat. Add the butter and coconut oil, swirl to coat the pan. Turn the heat down to medium, and add the chicken filets. Saute for 3 - 5 minutes per side, or until the chicken is golden and the internal temperature reads 165 F on a meat thermometer. Remove the chicken to a plate, but don’t wipe out the pan.

5. 5

   If the pan is too dry, add a...: If the pan is too dry, add a bit more coconut oil. Add the white portions of the green onions to the pan, and saute for 1 minute. Add the ginger and garlic, and saute for 30 seconds (or until aromatic). Reduce heat to low.

6. 6

   Add the coconut cream, honey, sambal oelek, Tamari,...: Add the coconut cream, honey, sambal oelek, Tamari, and dried basil to the pan. Stir until fully mixed.

7. 7

   In a small bowl, whisk together the cornstarch...: In a small bowl, whisk together the cornstarch and lime juice. Add to the pan, and bring to a simmer. Simmer for 1 - 2 minutes to thicken.

8. 8

   Return the chicken to the pan to warm...: Return the chicken to the pan to warm through.

9. 9

   Garnish with the remaining green parts of the...: Garnish with the remaining green parts of the green onions, and with additional fresh herbs of choice. My favorites are basil and cilantro.