Seared Coconut-Lime Chicken With Snap Pea Slaw
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Thin chicken cutlets are seared and served with a creamy coconut-lime sauce and a fresh snap pea and snow pea slaw. This quick and vibrant dish comes together in 35 minutes.
Ingredients
- 2 tbsp toasted sesame oil
- 1 tbsp grated peeled fresh ginger grated
- 3 tbsp fresh lime juice
- 1 tsp salt
- 5/8 lbs snap peas strings removed and thinly sliced
- 1/4 lbs snow peas thinly sliced
- 2 scallions thinly sliced
- 2 8-ounce boneless, skinless chicken breasts
- 1 tbsp extra virgin olive oil
- 1/2 tsp pepper
- 2 tbsp coconut cream
- 1/2 cup cilantro
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.4 mg
- Iron: 0.92 mg
- Magnesium: 18.3 mg
- Phosphorus: 54 mg
- Potassium: 225 mg
- Zinc: 0.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp toasted sesame oil
- 3 tbsp fresh lime juice
- 1 tsp salt
- 2 8-ounce boneless, skinless chicken breasts
- 1 tbsp extra virgin olive oil
- 1/2 tsp pepper
- 2 tbsp coconut cream
- 1/2 cup cilantro
Prepare
- Grate 1 tbsp grated peeled fresh ginger
- 5/8 lbs snap peas, strings removed and thinly sliced
- 1/4 lbs snow peas, thinly sliced
- 2 scallions, thinly sliced
Let's Cook
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Step 1.
In a large bowl, whisk together 2 tablespoons toasted sesame oil, 1 tablespoon grated peeled fresh ginger, 1½ tablespoons fresh lime juice, and ½ teaspoon salt. Add 10 ounces thinly sliced snap peas (strings removed), 4 ounces thinly sliced snow peas, and 2 thinly sliced scallions; toss to combine. Set the slaw aside to marinate while you prepare the chicken.
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Step 2.
Cut each 8-ounce boneless, skinless chicken breast horizontally in half to make 4 thin cutlets, then pound each to ¼-inch thickness between sheets of plastic wrap. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Season the chicken cutlets with ½ teaspoon pepper and the remaining ½ teaspoon salt. Cook the chicken in batches (without crowding the pan) until golden brown and cooked through, about 2 minutes per side. Transfer the cooked chicken to plates as it finishes.
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Step 3.
Remove the skillet from the heat and stir in 2 tablespoons coconut cream and the remaining 1½ tablespoons fresh lime juice, scraping up any browned bits from the bottom of the pan. Spoon the sauce over the chicken on the plates.
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Step 4.
Fold ½ cup chopped cilantro into the reserved pea mixture. Serve the slaw on top of the chicken.