3/4 cup full-fat Thai Kitchen coconut milk
1 cup chicken broth
1/2 teaspoon salt
1/4 cup lime juice
Zest from one lime
pinch of red pepper flakes
2 tablespoons reduced-sodium soy sauce
1 tbl hoisin sauce
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1 tablespoon rice vinegar
1 1/2 pounds boneless skinless chicken tenderloins
1 tbl sesame oil
3 tablespoon minced fresh cilantro, plus extra for garnish
1 cup sugar snap peas (optional)
1 cup cooked jasmine rice
Sriracha, 1 tsp
Mince garlic, cilantro and set aside. Juice limes and set aside.
Heat a large skillet over medium heat and add sesame and olive oil.
Once hot, add the chicken to the pan. Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more oil if needed and add the garlic and ginger to the pan. Cook, stirring constantly, for 1-2 minutes.
Add soy sauce, hoisin sauce, salt, rice vinegar chicken broth, coconut milk, lime juice pan. Stir to mix, scraping up any browned bits remaining in the pan from the chicken.
Add the chicken breasts back to the skillet with the sauce, and add cilantro and Sriracha if desired. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
Serve with sugar snap peas, rice or cauliflower rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices if desired.