- Large skillet
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 boneless skinless chicken breasts cut in half lengthwise
- 3 Tbsp coconut oil
- 1 onion diced
- 6 cloves garlic minced
- 2 tsp fresh ginger grated
- 2 serrano chili peppers diced
- 1½ C low-sodium chicken broth
- ¼ fresh lime juice
- 2 Tbsp sugar
- 1 Tbsp low-sodium soy sauce
- 15 oz light coconut milk
- 1 tsp corn starch mixed with coconut milk
- fresh cilantro rough chopped
- Mix salt, paprika, garlic powder, and onion powder in a small bowl.
- Slice each chicken breast in half lengthwise to make eight thinner chicken breast cutlets. Season both sides with seasoning mixture.
- Melt two tablespoons of coconut oil in a large skillet set over medium-high heat. Once the pan is hot, add the chicken and sear for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate and set aside.
- In the same skillet over medium heat, add one more tablespoon of coconut oil. Add the onions and sauté for 4-5 minutes, stirring frequently. Once the onions have softened, add the garlic, ginger, and diced chili pepper. Mix well and continue to cook for one minute more, stirring continuously.
- Add the chicken stock and bring to a boil. Once boiling, reduce heat to medium-low. Stir in the fresh lime juice, sugar, and soy sauce. Mix well to combine.
- Allow the mixture to simmer and reduce for approximately 5 minutes, then add the coconut milk corn starch mixture.
- Add the chicken back to the skillet. Cover and cook for an additional 1-2 minutes, or until the chicken is fully cooked and heated through.
- Serve garnished with chopped cilantro.
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