Keto Thai Coconut Lime Chicken
Craving the exotic flavors of Thai cuisine while sticking to your Keto lifestyle? Look no further than our Keto Thai chicken recipe. Bursting with aromatic spices and creamy coconut milk, this dish is a delightful addition to your collection of Keto Asian dinner recipes or Keto Asian lunch recipes. With its customizable ingredients and easy storage options, it’s sure to become a favorite in your repertoire of Keto-friendly Asian recipes.
How to Make It
Step 1
Preheat a large skillet, over medium-high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
Step 2
Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium and cook, stirring often until the onion softens and is lightly browned, 4-5 minutes.
Step 3
Next add the chili (optional), lime zest, and coconut milk. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
Step 4
Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 8-10 minutes, then turn the chicken breasts over and cook for an additional 6-10 minutes. Or until an instant-read thermometer registers 165ºF.
Step 5
When the chicken is done, stir in the fish sauce & lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh cilantro over the top if using, and serve!
Ingredients
- Avocado Oil
2 tbsp
- Chicken breast
3 large – split
- Yellow onion
0.5 small
- Garlic
2 clove
- Ginger root, raw (Grated)
1 tbsp
- Hot chili peppers, red, raw
0.5 each – approx 4″ – 6″ long
- Lime Zest
1 tsp
- Canned coconut milk
1.5 cup
- Fish sauce (nam pla or nuoc mam)
1 tbsp
- Lime juice, canned, bottled or boxed
2 tbsp
- Cilantro
0.25 cup, chopped