Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Chicken. Start by trimming any excess fat from the chicken breasts or thighs. Pat them dry with paper towels and season generously with black pepper.
- Step 2: Sear the Chicken. In a large skillet over medium-high heat, add 2 tablespoons of extra virgin olive oil. Once hot, add the chicken pieces in a single layer. Sear for about 5-7 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Step 3: Build the Sauce. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! Next, pour in the low sodium soy sauce and white vinegar, scraping the bottom of the skillet to release any browned bits.
- Step 4: Add Coconut Milk and Honey. Stir in the full-fat coconut milk and honey, mixing until well combined. Allow the sauce to come to a gentle simmer.
- Step 5: Return the Chicken and Add Bay Leaves. Place the seared chicken back into the skillet and tuck in the dried bay leaves. Ensure the chicken is submerged in the sauce. Cover the skillet and let it simmer for about 25-30 minutes on low heat, or until the chicken is cooked through and tender.
- Step 6: Garnish and Serve. Once the chicken is cooked, remove the bay leaves and taste the sauce. Adjust the seasoning if necessary. Serve the chicken hot, garnished with chopped green onions and lime wedges for an extra burst of flavor.
Notes
- For a low-carb option, serve over cauliflower rice instead of traditional rice.
- To make it vegetarian-friendly, substitute the chicken with firm tofu or chickpeas.
- For a spicy twist, add sliced chili peppers or a dash of red pepper flakes.