Ingredients
Equipment
Method
- Start by whisking together the sauce ingredients: coconut milk, honey, lime juice, soy sauce, and Asian chili sauce. Set this mixture aside.
- Next, slice the chicken breasts in half through the equator to create 4 fillets. Cover them with plastic wrap and pound to an even thickness. Pat dry with a paper towel.
- In a shallow dish, whisk the flour with the salt and all spices. Dredge each chicken fillet in the mixture.
- In a large skillet, melt the butter and olive oil over medium-high heat. Once hot, add the dredged chicken and cook for 4 to 5 minutes until golden brown.
- Transfer the cooked chicken to a plate and keep warm. Do not wipe out the skillet; those brown bits add flavor!
- Lower the heat and add a drizzle of olive oil if needed. Sauté the white parts of the green onions for one minute.
- Add the garlic and ginger and sauté for 30 seconds.
- Pour in the reserved sauce mixture and bring to a simmer. Let it thicken for 1 to 2 minutes.
- Taste and adjust sweetness or acidity as desired. Return the chicken to the skillet and warm through.
- Garnish with cilantro, basil, and the green parts of the green onions. Serve over rice.
Notes
Tip: Pound chicken to an even thickness for even cooking.
Tip: Use a cast-iron skillet for even browning and flavor.
Tip: Use a mix of butter and olive oil for flavor and to prevent burning.
Tip: Wait for the pan to be hot before adding chicken for a perfect sear.
Tip: Don’t overcook chicken; use a meat thermometer for perfect doneness.