Ingredients

Coconut Lime Sauce
1 cup full-fat coconut milk
1¼ teaspoons arrowroot starch
2 tablespoons honey, plus more to taste
2½ tablespoons lime juice
2 teaspoons reduced-sodium soy sauce
½ tsp salt

Chicken
2 large chicken breasts
1 teaspoon salt
½ teaspoon each ground ginger, garlic powder, coriander, turmeric and pepper
2 tablespoons olive oil
2 green onions
2 teaspoons fresh ginger
4 garlic cloves

Bowl Additions
cooked white rice
fresh basil
jalapeño slices
Tía Lupita Creamy Chile Peanut Sauce
lime juice

Instructions

1. Cut the chicken breasts into bite-sized pieces and pat them dry.
2. Add the chicken to a bowl with the salt, ground ginger, garlic powder, turmeric, and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
4. While the chicken cooks, make the coconut sauce. In a medium bowl, whisk together the coconut milk, arrowroot starch, honey, lime juice, and soy sauce until smooth. Set aside.
5. Reduce the skillet heat to medium, adding a small drizzle of olive oil if needed. Add the garlic and ginger and cook for another 30 seconds, until fragrant.
6. Reduce the heat to low and pour in the coconut sauce, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until the sauce begins to thicken.
7. Taste and adjust the sauce as desired, adding a little more honey for sweetness or lime juice for brightness. Return the chicken to the skillet and spoon the sauce over the top. Cook for another 1-2 minutes, or until the chicken is warmed through.
8. Serve warm over rice. Garnish with fresh basil, jalapeño slices, lime juice, and drizzles of Tia Lupita’s Creamy Chile Peanut Sauce for the perfect kick of heat!