All the better if I have rice or noodles on hand to soak up the sauce.
And while I love making and serving dishes like this, I also cant handle too much heavy cream.
At some point, my stomach gives me a hard no and things go downhill.
Simply Recipes / Ciara Kehoe
To satisfy my cravings for rich, sauced chicken, I developed a version using coconut cream.
Now its my favorite weeknight chicken dinner.
Winner, winner, chicken dinner!
Simply Recipes / Ciara Kehoe
The contents tend to separate as they sit.
Meanwhile, season the chicken on both sides with 1 teaspoon of kosher salt.
If you have a splatter guard, use it.
Simply Recipes / Ciara Kehoe
Use tongs to flip the chicken and cook until browned on the other side, about 4 minutes.
Transfer the chicken to a plate and cover with foilit will not be cooked through.
Lower the heat to medium; do not wipe out the pan.
Simply Recipes / Ciara Kehoe
Add the green beans and garlic and toss until fragrant, about 1 minute.
Add the ginger and stir, then add the broth.
Scrape the bottom of the pan to release any stuck-on bits.
Simply Recipes / Ciara Kehoe
Add the coconut cream and stir to combine.
Turn off the heat.
Add the lime zest and the lime juice and stir.
Simply Recipes / Ciara Kehoe
Taste, adding more juice and/or salt as needed.
Store leftovers in an airtight container in the fridge for up to 4 days.
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Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe