 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 chili |
1 teaspoon kosher salt |
freshly ground black pepper |
1 (14-ounce) can light coconut milk |
shredded zest and juice of 1 lime |
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. 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. 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. 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. Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.
|
|