Categories: Chicken

Ingredients

• 1 tbsp. olive oil
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 4 chicken breasts
• 1/2 cup thinly sliced red onion
• 1 small orange bell pepper, seeded and thinly sliced
• 3 garlic cloves, minced
• 13.5 oz. can unsweetened coconut milk, shaken well
• 1 cup chicken broth
• 1 tbsp. cornstarch
• 1 lime, zested and juiced
• 1/4 tsp crushed red pepper
• Biscuits, to serve
• Garnish: chopped fresh cilantro, lime wedges

Directions

1. In a large saucepan, heat oil over medium-high heat. Sprinkle 1 tsp salt and black pepper all over chicken. Add chicken to pan; cook until browned, about 4 minutes per side. Remove chicken from pan.

2. Add onion and bell pepper to pan; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.

3. In a medium bowl, whisk together coconut milk, broth and cornstarch until smooth. Gradually add to pan; cook over medium-high heat just until bubbles form around sides of pan. (Do not boil.) Cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime zest and juice, red pepper and remaining 1/4 tsp salt.

4. Return chicken to pan; reduce heat to medium. Cook until sauce is thickened and cooked through, about 8 minutes. Serve with biscuits. Garnish with cilantro and lime wedges.

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