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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Real Simple. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
2 garlic cloves, peeled and cut in half lengthwise |
1/4 teaspoon crushed red pepper flakes or 1 sliced small red thai chile |
1 teaspoon kosher salt |
fresh ground black pepper |
1 (14 ounce) can light coconut milk |
shredded lime, juice and zest of |
1 tablespoon thai fish sauce |
2 tablespoons cilantro leaves, chopped |
Directions:
1. Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.
2. Heat the oil, garlic, and red pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
3. Add the salt, pepper, coconut milk, and lime zest and juice. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.
4. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes.
5. Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.
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