Cooking Instructions

• Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt, paprika, garlic powder, and onion powder.
• Melt the coconut oil in a large skillet set over medium-high heat. Once the pan is hot, add the chicken and sear for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate and set aside.
• In the same skillet over medium heat, add one more tablespoon of coconut oil. Add the onions and sauté for 4-5 minutes, stirring frequently. Once the onions have softened, add the garlic, ginger, and diced chili pepper (if using). Mix well and continue to cook for one minute more, stirring continuously.
• Add the chicken stock and bring to a boil. Once boiling, reduce heat to medium-low. Stir in the fresh lime juice, brown sugar, and soy sauce. Mix well to combine.
• Allow the mixture to simmer and reduce for approximately 5 minutes, then add the coconut cream.
• Optional - to thicken your sauce, whisk together 1 teaspoon cornstarch with 1 tablespoon water and add directly to the simmering coconut broth. Repeat, as needed, until the desired thickness is reached.
• Add the chicken back to the skillet. Cover and cook for an additional 1-2 minutes, or until the chicken is fully cooked and heated through.
• Serve garnished with chopped cilantro, red chili flakes, and fresh lime juice.