Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into ½ inch cutlets
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small shallot, finely diced
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp coconut sugar
  • ½ tsp red pepper flakes
  • 1 tbsp fish sauce

Instructions:

  1. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
  2. Heat oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 3-5 minutes per side until a golden-brown crust forms. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. In the same pan, add the shallots and sauté for 2 minutes until translucent.
  4. Stir in the minced garlic and grated ginger, cooking for 30-60 seconds until fragrant.
  5. Pour in the coconut milk, fish sauce, and coconut sugar. Stir well, scraping up the browned bits from the bottom of the pan. Simmer for 5-7 minutes until the sauce thickens and looks glossy.
  6. Return the seared chicken and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for 2 more minutes until the chicken is cooked through.
  7. Turn off the heat and stir in the lime juice and red pepper flakes.