Creamy, saucy, and SO flavorful, this coconut lime hen and zucchini is quick and simple! It’s excellent served over rice or quinoa. Yum!
I threw this easy recipe collectively one night time solely as a result of I wanted to make use of up some zucchini, and it ended up being one of many tastiest meals we ate this summer time! When a meal this scrumptious crosses your path, you drop every thing and share it with the world.
Rooster, Zucchini, and Layers of Taste
This recipe could be very easy:
- Brown hen items in somewhat little bit of olive oil till golden.
- Repeat with the zucchini.
- Exponentially enhance the flavour by sautéing jalapeno (take the seeds out for excellent taste with low warmth), contemporary ginger, and contemporary garlic.
- Add coconut milk, somewhat contact of brown sugar, lime juice, and zest.
- Simmer and serve.
The flavour of the hen, zucchini, and coconut lime sauce is out of this world scrumptious!
Contemporary Garlic + Contemporary Ginger
The intense, contemporary flavors of the the garlic and ginger are essential to having fun with one of the best coconut sauce this weblog has ever identified.
For contemporary ginger: purchase a bit of contemporary ginger, reduce into 1-inch items and freeze. When wanted, pull out a knob from the freezer and grate it on a rasp grater or the small holes of a field grater (no must peel). Ginger paste or frozen ginger cubes additionally work nicely rather than the contemporary ginger. I’ve seen each at Walmart and Dealer Joe’s.
Personally, I’ve taken to maintaining the frozen ginger and garlic cubes available always. They make it so easy to get these yummy, contemporary flavors in a dish with mainly zero effort.
Good for a Weeknight Dinner
This saucy coconut lime hen and zucchini makes an ideal simple and fast weeknight dinner.
Serve it over scorching, cooked rice or quinoa…or not. With flatbread…or not. It truly is tasty sufficient to be eaten by itself or with a pair different pleasant sides.
All you really want to know is that it’s extremely scrumptious AND a implausible approach to rid your counter of the backyard zucchini threatening to take over the world.
I’m pretty sure that this recipe may simply be tailored to an all-vegetable meal and/or the zucchini could possibly be swapped out for a variety of different veggies, like yellow squash, cauliflower, inexperienced beans, and so forth. The key is basically within the flavorful sauce. Give attention to that a part of the recipe, and you actually can’t go unsuitable!
What to Serve With This
- Flatbread/naan (selfmade or storebought)
- Contemporary fruit
Coconut Lime Rooster and Zucchini
- 2 to three tablespoons olive oil
- 1 to 1 ½ kilos boneless, skinless hen breasts or thighs, reduce into bite-size items
- Salt and pepper
- 2 cups diced zucchini
- 1 can (13.5 ounces) mild or common coconut milk
- 1 tablespoon cornstarch (non-compulsory – see notice)
- 1 jalapeno pepper, finely minced (seeds eliminated for much less warmth)
- 1 tablespoon grated contemporary ginger (see notice)
- 3 cloves garlic, finely minced
- 1 teaspoon brown sugar
- Zest of 1 lime
- 1 tablespoon contemporary lime juice (from about 1 medium lime)
- Scorching, cooked rice or quinoa, for serving
- Chopped cilantro, for garnish (non-compulsory)
In a 12-inch nonstick skillet, warmth 1 tablespoon of the olive oil over medium warmth till scorching and rippling. Pat the hen items dry with a paper towel and season frivolously with salt and pepper.
Add the hen in a single layer (might must cook dinner a number of batches in order to not over crowd the skillet), and cook dinner till golden and principally cooked by means of (the hen will proceed to cook dinner in a later step), about 2 minutes per facet. Take away to a plate, leaving as a lot oil within the skillet as potential. Repeat with remaining hen, if wanted.
Add one other drizzle of olive oil to the pan and warmth over medium warmth. Add the zucchini and cook dinner till golden and scorching on one facet, about 1 minute. Sir or flip and cook dinner one other minute or so till the zucchini is tender (however not delicate and mushy). Season frivolously with salt and pepper.
Take away the zucchini to the plate with the hen – once more, leaving as a lot oil behind within the pan as potential.
Whisk collectively the coconut milk and cornstarch collectively till easy. Put aside.
If the skillet is dry, add a pair teaspoons of olive oil. Over medium warmth, add the jalapeno, ginger and garlic. Cook dinner, stirring continuously, for 30-45 seconds. Scrape up any browned bits from the hen and zucchini.
Add the coconut milk combination and brown sugar. Convey to a delicate simmer over medium-low warmth and cook dinner for 1-2 minutes, whisking continuously.
Add the cooked hen and zucchini again to the skillet. Stir and simmer for 3-4 minutes till the hen is cooked by means of and the sauce has thickened. Stir within the lime zest and lime juice. Season with further salt, if wanted (it is going to in all probability want it).
Serve over scorching, cooked rice or quinoa and garnish with contemporary cilantro, if desired.
Ginger: I discover the simplest means to make use of contemporary ginger is to freeze 1-inch items. When wanted, pull out a knob from the freezer and grate it on a rasp grater or the small holes of a field grater (no must peel). Ginger paste or frozen ginger cubes (I’ve seen them at Walmart and Dealer Joe’s) additionally work nicely rather than the contemporary ginger.
Garlic: for a barely much less contemporary/pungent garlic taste, 1 teaspoon garlic powder could be subbed for the contemporary garlic.
Coconut Milk: we’re simply utilizing common unsweetened canned coconut milk right here (not refrigerated coconut milk, coconut cream or cream of coconut).
Serving: 1 serving (with out rice), Energy: 196kcal, Carbohydrates: 3g, Protein: 30g, Fats: 7g, Saturated Fats: 1g, Ldl cholesterol: 87mg, Sodium: 163mg, Fiber: 1g, Sugar: 2g
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