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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 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 zest
  • 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 sweetened shredded 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 zest, 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 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
Nutrition Facts
2/3 cup chicken mixture with 3/4 cup rice: 415 calories, 11g fat (5g saturated fat), 63mg cholesterol, 671mg sodium, 48g carbohydrate (8g sugars, 1g fiber), 27g protein.

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  • cindymarza
    Mar 3, 2020

    We like lots of sauce, so I doubled it. We loved this meal and will definitely be making it again.

  • Chickermunker2
    Jul 3, 2014

    My fiance liked the tangy taste and the rice was great. But WAY too much lime for my taste. If I were to try this again I would use 1/8 cup lime. And I usually let meat simmer in the sauce as I finish putting the meal together; If I had followed your directions more closely, the flavor would not have been so overpowering.

  • jmkasprak
    May 18, 2014

    Next time I will add a whole cup of the coconut milk to the jasmine rice instead of 3/4 cup to equal 2 whole cups of liquid to one cup of rice. That ratio has been working better for me. At first I thought that the lime was overpowering so I added the rest of the can of coconut milk at the very end of cooking. Combined with the creamy rice, it was perfect. We really enjoyed this meal.

  • sheriann
    Feb 8, 2012

    I ran out of lime juice & went ahead making it. It was delicious though. I will make it again WITH lime juice. It is easy to make & dinner ready less than 45 minutes!