EFK Kitchen Ready
EFK Coconut-Lime Chicken Skillet
A bright, weeknight chicken skillet with garlic, ginger, coconut milk, and fresh lime. It is savory first, gently warm, and built for a family dinner that comes together in one pan.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat the chicken dry and season with 1 teaspoon salt and the pepper. Heat the oil in the skillet over medium-high heat. Brown the chicken in a single layer, working in batches if needed, then transfer it to a plate.
- Add the onion and bell pepper and cook until softened and lightly browned, about 5 minutes. Add the garlic, ginger, and optional pepper flakes; cook 30 seconds.
- Pour in the coconut milk and stock, scraping up browned bits. Return the chicken and any juices to the pan. Simmer gently until the thickest pieces reach 165°F and the sauce lightly coats a spoon, about 10 minutes.
- Turn off the heat and stir in lime juice and zest. Taste and adjust salt. Finish with cilantro or parsley and serve over rice.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12.5-inch carbon-steel skillet or Country Fry Pan; tongs; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F in the thickest piece. Refrigerate leftovers promptly in a shallow covered container and use within 3–4 days. Reheat gently in a skillet until hot throughout.
View this recipe on the original EFK website ↗