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Lime-Coconut Chicken

 

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- Anthelme Brillat-Savarin

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Lime-Coconut Chicken
Food & Wine Archives

4 servings

“Tangy watercress balances sweet coconut milk
in this quick skillet dish.”

1 tablespoon plus 1 teaspoon canola oil
1 tablespoon hot sauce
1 teaspoon soy sauce
1 teaspoon sugar
1 pound skinless, boneless chicken breasts,
cut into 1-inch pieces
Salt and freshly ground pepper
3 large scallions, thinly sliced
3/4 pound watercress, stems trimmed,
finely chopped and reserved
One 14-ounce can unsweetened coconut milk
1 tablespoon fresh lime juice,
plus lime wedges for serving
3 tablespoons coarsely chopped cilantro

1. In a medium bowl, combine 1 tablespoon of the oil with 1 teaspoon
of the hot sauce, the soy sauce and 1/2 teaspoon of the sugar. Add the
chicken and toss to coat. Refrigerate 1 hour or overnight.
2. Heat a large nonstick skillet over moderately high heat. Add the
chicken, season with salt and pepper and cook, shaking the pan
occasionally, until browned and just cooked through, 4 to 5
minutes. Transfer the chicken to a plate.
3. Heat the remaining 1 teaspoon of oil in the skillet. Add the scallions
and watercress stems and cook until crisp-tender and lightly browned,
2 to 3 minutes. Add the watercress leaves and cook, stirring, until
wilted, 1 to 2 minutes. Transfer the watercress to the plate with
the chicken.
4. Add the coconut milk, lime juice, remaining 2 teaspoons of hot sauce
and 1/2 teaspoon of sugar to the skillet. Bring to a simmer and cook
until reduced by one-third, about 5 minutes. Stir the chicken and
watercress into the sauce, season with salt and pepper and warm
through. Add the cilantro and serve immediately with steamed rice.

Wine: The lime-coconut sauce calls for a wine with a citrusy acidity of its
own. Pick an Australian Riesling, such as the 1998 Grosset Polish Hill or
the 1998 Pikes.
 

Featured Archive Recipe:
Chicken with Roasted Lemon and
Rosemary Sauce (Tra Vigne) 
 

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