Ingredients:
- 2 large boneless chicken breasts
- 1/4 cup flour
- 1 tsp. salt
- 1/2 tsp. Each ground ginger, garlic powder, ground coriander, turmeric powder, pepper
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 2 green onions, chopped — white and green parts separated
- 1 tsp. ground ginger
- 4 garlic cloves, minced
Ingredients for the sauce:
- 13.5 oz. can quality coconut milk
- 2 tsp. cornstarch
- 1/4 cup Asian sweet chili sauce
- 3 Tbsp. honey
- 1/4 cup lime juice
- 1 Tbsp. reduced sodium soy sauce
- 1 Tbsp. Asian chili sauce more or less to taste
- 1 tsp. dried basil
Ingredients for the garnish:
- 2 green onions, chopped
Directions:
- Whisk the coconut sauce ingredients together; set aside.
- Slice each chicken breast horizontally to create four fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture; shake off any excess, and then transfer to a dry surface.
- Melt the 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
- Once hot, add chicken and cook for 4 to 5 minutes until golden and cooked through. Transfer chicken to a plate; don’t wipe out skillet. 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. 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 to 2 minutes. Carefully taste and adjust seasonings, adding additional honey for sweeter or lime juice for tangier sauce. Add chicken and warm through.
- Garnish with green onion. Serve over rice.
