CHICKEN
1/4 cup flour
1 teaspoon salt
1/2 teaspoon EACH ground ginger, garlic powder, coriander, turmeric, pepper
TO
COOK
2 Tablespoons olive oil
2 green onions, chopped white and green parts separated
2 teaspoons freshly grated ginger or 3/4 teaspoon ground
4 garlic cloves minced or 1 teaspoon ground
COCONUT
SAUCE
2 teaspoons cornstarch
1/4 cup Asian sweet chili sauce (like Mae Ploy)
3 - 4 Tablespoons honey
1/4 cup lime juice
1 Tablespoon reduced sodium soy sauce
1 Tablespoon Asian chili sauce more or less to taste
1 teaspoon dried basil
GARNISH
(optional)
Chopped cilantro
Sliced green onions
1. Whisk the coconut sauce
ingredients together, set aside.
2. Slice the chicken breasts in
the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even
thickness. Pat dry.
3. Whisk the flour and all chicken
seasonings together in a shallow dish.
Dredge each breast in the mixture, shake off any excess, then transfer
to a dry surface.
4. Melt the 2 Tablespoons butter
in 2 Tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes
(depending on thickness) until golden and cooked through. Transfer chicken to a plate, don’t wipe out
skillet.
5. Reduce heat to medium and add a
drizzle of olive oil if needed. Add
white parts of green onions and cook one minute. Add garlic and ginger and cook 30 seconds.
6. Reduce heat to low and stir in
the sauce, scraping up any brown bits on the bottom of the pan. Bring to a simmer until sauce is thickened,
1-2 minutes. Carefully taste (don’t burn
your tongue!) and adjust to taste, adding additional honey for sweeter or lime
juice for tangier.
7. Add chicken and warm
through. Garnish with cilantro and/or
basil and green onions. Serve over rice.
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