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Coconut-Lime Chicken

 Coconut-Lime Chicken
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.—Trisha Kruse, Eagle, Idaho
4 ServingsPrep: 20 min. Cook: 15 min.


  • 1 cup uncooked jasmine rice
  • 1 cup water
  • 3/4 cup light coconut milk
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon grated lime peel
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 1/4 cup flaked coconut
  • 1 tablespoon minced fresh cilantro


  • In a large saucepan, bring the rice, water, coconut milk, sugar and
  • salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until liquid is absorbed and rice is tender.
  • Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime
  • peel, ginger, vinegar and honey; set aside. In a large skillet,
  • saute chicken in canola and sesame oils until no longer pink. Add
  • lime mixture to the pan. Bring to a boil; cook and stir for 2

2 of 2

Coconut-Lime Chicken (continued)

Directions (continued)

  • minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork
  • and serve with chicken mixture. Yield: 4 servings.
Nutritional Facts: 2/3 cup chicken mixture with 3/4 cup rice equals 415 calories, 11 g fat (5 g saturated fat), 63 mg cholesterol, 671 mg sodium, 48 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.