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Instructions |
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Pound out the chicken breasts between plastic
wrap so that it cooks evenly. Sprinkle each
side with salt and pepper. Melt the coconut oil
in a large skillet over a medium high heat on
the stove. Add the chicken breasts and cook
each side for 5-7 minutes or until browned on
each side. Remove the chicken from the skillet
and set aside on a plate.
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Add the chopped onion to the same skillet and
sauté for a few minutes to soften. Add the
chili pepper. Sauté another couple of minutes.
Add the chicken stock, lime juice, cilantro and
chili flakes. Bring the mixture to a boil and
then reduce down to a simmer. Let simmer for
about 5 minutes to let reduce down.
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Add the coconut milk and bring to simmer again
for another 5 minutes. Add the starch and water
at this time if you're using it. You may need
to raise the heat slightly higher to bring this
to a boil to activate the starch. Once the
sauce thickens reduce it back down to a simmer.
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Add the chicken back to the skillet, cover and let
cook for another 5-10 minutes or until the chicken
is cooked all the way through. Serve with rice or
cauliflower rice. Add extra cilantro and chilis
and serve.
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Originally Submitted
4/30/2021
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