Get a taste of the Barbados with Bajan spice and creamy coconut paired with soy and lime.


YIELD
4 servings

INGREDIENTS
  • 1 Tbsp. coconut oil
  • 2 chicken breasts, cubed
  • 2 tsp. Bajan Seasoning
  • 1 Fresno chili, finely diced OR 1/2 tsp. of your choice of:
  • Crushed Aleppo Chiles
  • Crushed Red Pepper Flakes
  • 1 garlic clove, minced
  • 2 green onions, sliced
  • 1 tsp. fish sauce (optional, but highly recommended)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. lime juice
  • 1 (13.5 oz.) can full-fat coconut milk (shake well before opening)
  • 2 Tbsp. tablespoons fresh cilantro, chopped

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NOTES

Recipe was adapted from A Saucy Kitchen and can also be found on Jeni Pittard's blog, Barefoot in the Kitchen.



DIRECTIONS

In large skillet, heat coconut oil over medium-high heat. In a bowl, combine chicken, Bajan seasoning, chili, and garlic. Transfer to the hot skillet and cook until the chicken is nicely browned, about 5 to 7 min., turning halfway through. It’s okay if the chicken isn't 100% cooked at this point; it will finish in the sauce. Stir in the green onions, fish sauce, soy, lime juice, and coconut milk. Bring to a simmer and cook until the sauce is slightly thickened and the chicken is cooked through, about another 5 to 7 min. Just before serving, stir in the cilantro. Taste and add salt if desired.



SERVING SUGGESTIONS

Serve over rice, rice noodles, cauliflower rice or quinoa.

THANKS TO
Jeni Pittard, Savory Spice website customer

NUTRITION
Dairy-Free



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