Categories: Chicken
Ingredients
- 1 tbsp. olive oil
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 4 chicken breasts
- 1/2 cup thinly sliced red onion
- 1 small orange bell pepper, seeded and thinly sliced
- 3 garlic cloves, minced
- 13.5 oz. can unsweetened coconut milk, shaken well
- 1 cup chicken broth
- 1 tbsp. cornstarch
- 1 lime, zested and juiced
- 1/4 tsp crushed red pepper
- Biscuits, to serve
- Garnish: chopped fresh cilantro, lime wedges
Directions
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In a large saucepan, heat oil over medium-high heat. Sprinkle 1 tsp salt and black pepper all over chicken. Add chicken to pan; cook until browned, about 4 minutes per side. Remove chicken from pan.
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Add onion and bell pepper to pan; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
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In a medium bowl, whisk together coconut milk, broth and cornstarch until smooth. Gradually add to pan; cook over medium-high heat just until bubbles form around sides of pan. (Do not boil.) Cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime zest and juice, red pepper and remaining 1/4 tsp salt.
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Return chicken to pan; reduce heat to medium. Cook until sauce is thickened and cooked through, about 8 minutes. Serve with biscuits. Garnish with cilantro and lime wedges.