Seared Coconut-Lime Chicken with Snap Pea Slaw

full of freshness and crunch
Full of freshness and crunch
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2 tbsp Sesame oil toasted
1 tbsp Fresh ginger grated
3 tbsp Lime juice divided (1 ½ tbsp + 1 ½ tbsp)
Kosher Salt to taste
Black pepper to taste
10 oz Snap peas strings removed and thinly sliced
2 oz Snow peas thinly sliced
2 Scallions thinly sliced
2 Chicken Breast boneless, skinless
1 tbsp Olive oil
2 tbsp Coconut cream
1/2 cup Cilantro

Nutritional information

  • Gluten Free Recipes

    Seared Coconut-Lime Chicken with Snap Pea Slaw


    This Seared Coconut-Lime Chicken with Snap Pea Slaw is an amazing recipe to add to your repertoire. It’s full of Asian ingredients like coconut cream, cilantro, lime and my all time favorite oil to cook with – sesame oil. Sesame oil is made from sesame seeds and it has a very distinctive nutty taste. It smells amazing when you cook with it too!

    To make this, first assemble the pea slaw in a large salad bowl. Sear seasoned chicken in a pan and when you have transferred the chicken to plates, make a sauce with coconut cream and lime juice. The chicken juices left in the pan will add to the flavor of the sauce. At the end spoon the slaw onto the cooked chicken and enjoy!

    To make my Seared Coconut-Lime Chicken with Snap Pea Slaw, you will need the following ingredients:

    Ingridiens for Seared Coconut-Lime Chicken with Snap Pea Slaw

    So, how do you make Seared Coconut-Lime Chicken with Snap Pea Slaw?

    Steps to make Seared Coconut-Lime Chicken with Snap Pea Slaw


    Make the dressing


    Whisk the sesame oil, ginger, 1 ½ tablespoons of lime juice and ½ a teaspoon of salt together in a large salad bowl.


    Assemble the slaw


    Add snap peas, scallions and snow peas to the dressing, and mix well to combine.


    Prepare the chicken


    Slice each chicken breast horizontally in half so that you are left with 4 thin cutlets. Pound each one until it is ¼ inch thick. Season both sides with ½ teaspoon each salt and pepper.


    Sear the chicken


    In large pan or skillet, heat the oil over medium-high heat. Cook the chicken for about 2 minutes on each side until golden brown and cooked through. Transfer to warm plates.


    Make the sauce


    Remove the pan from the heat and pour in the coconut cream and remaining 1 ½ tablespoons of lime juice. Scrape up any browned bits from the bottom of the pan.


    Add cilantro to slaw


    Add the cilantro leaves to the pea slaw.



    Spoon the coconut sauce over the chicken on plates. Pile the pea slaw on top of the chicken and serve.

    My Seared Coconut-Lime Chicken with Snap Pea Slaw recipe is a delicious meal - crisp and fresh with great flavor combinations. Make it soon and make sure you tag #cookmerecipes in your social posts.

    Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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    Easy and delicious! Thanks for sharing recipe!

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