Seared Coconut-Lime Chicken with Snap Pea Slaw
A quick and delicious weeknight meal featuring marinated chicken, a refreshing coconut-lime sauce, and a vibrant snap pea slaw.
Ingredients
For the Slaw
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. grated fresh ginger
- 3 Tbsp. fresh lime juice
- Kosher to taste salt
- Kosher to taste pepper
- 10 oz. snap peas
- 4 oz. snow peas
- 2 scallions
For the Chicken
- 2 8-ounce boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 2 Tbsp. coconut cream
- 1/2 cup cilantro
Instructions
Preparation
- In a large bowl, whisk together the sesame oil, grated ginger, 1.5 tablespoons of lime juice, and 1/2 teaspoon of salt. Add the snap peas, snow peas, and scallions, tossing to combine and marinate.
- Prepare the chicken by cutting each breast horizontally in half to make four cutlets. Flatten each piece to about 1/4 inch thick using a meat mallet.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Season the chicken cutlets with 1/2 teaspoon each of salt and pepper, and cook in batches for about two minutes on each side until golden and cooked through.
- Transfer the cooked chicken to plates.
- Remove the skillet from heat and add the coconut cream and the remaining lime juice, scraping up any browned bits from the bottom. Spoon this mixture over the chicken on the plates.
- Lastly, fold the cilantro into the pea mixture and serve it generously on top of the chicken.
Notes
To enhance the dish, pair with jasmine rice or quinoa. Garnish with extra cilantro or lime wedges for added appeal. Store leftovers in an airtight container in the refrigerator for up to three days.