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Top down view of chicken and zucchini in cream sauce over white rice.

Coconut Lime Chicken and Zucchini

Yield: 5 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 to 3 tablespoons olive oil
  • 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Salt and pepper
  • 2 cups diced zucchini
  • 1 can (13.5 ounces) light or regular coconut milk
  • 1 tablespoon cornstarch (optional - see note)
  • 1 jalapeno pepper, finely minced (seeds removed for less heat)
  • 1 tablespoon grated fresh ginger (see note)
  • 3 cloves garlic, finely minced
  • 1 teaspoon brown sugar
  • Zest of one lime
  • 1 tablespoon fresh lime juice (from about 1 medium lime)
  • Hot, cooked rice or quinoa, for serving
  • Chopped cilantro, for garnish (optional)

Instructions 

  • In a 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot and rippling. Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper.
  • Add the chicken in a single layer (may need to cook multiple batches so as not to over crowd the skillet), and cook until golden and mostly cooked through (the chicken will continue to cook in a later step), about 2 minutes per side. Remove to a plate, leaving as much oil in the skillet as possible. Repeat with remaining chicken, if needed.
  • Add another drizzle of olive oil to the pan and heat over medium heat. Add the zucchini and cook until golden and sizzling on one side, about 1 minute. Sir or flip and cook another minute or so until the zucchini is tender (but not soft and mushy). Season lightly with salt and pepper.
  • Remove the zucchini to the plate with the chicken - again, leaving as much oil behind in the pan as possible.
  • Whisk together the coconut milk and cornstarch together until smooth. Set aside.
  • If the skillet is dry, add a couple teaspoons of olive oil. Over medium heat, add the jalapeno, ginger and garlic. Cook, stirring constantly, for 30-45 seconds. Scrape up any browned bits from the chicken and zucchini.
  • Add the coconut milk mixture and brown sugar. Bring to a gentle simmer over medium-low heat and cook for 1-2 minutes, whisking constantly.
  • Add the cooked chicken and zucchini back to the skillet. Stir and simmer for 3-4 minutes until the chicken is cooked through and the sauce has thickened. Stir in the lime zest and lime juice. Season with additional salt, if needed (it will probably need it).
  • Serve over hot, cooked rice or quinoa and garnish with fresh cilantro, if desired.

Notes

Cornstarch: the cornstarch helps thicken the sauce. It can be left out for a thinner consistency.
Ginger: I find the easiest way to use fresh ginger is to freeze 1-inch pieces. When needed, pull out a knob from the freezer and grate it on a rasp grater or the small holes of a box grater (no need to peel). Ginger paste or frozen ginger cubes (I've seen them at Walmart and Trader Joe's) also work well in place of the fresh ginger. 
Garlic: for a slightly less fresh/pungent garlic flavor, 1 teaspoon garlic powder can be subbed for the fresh garlic.
Coconut Milk: we're just using regular unsweetened canned coconut milk here (not refrigerated coconut milk, coconut cream or cream of coconut).