Creamy Garlicky Chicken with Coriander Lime Rice
Creamy Garlicky Chicken with Coriander Lime Rice
Ingredients
For the Chicken
- 1 pound chicken breast, cut into thin strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the Creamy Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon red chili flakes
For the Garlic-Chili Oil
- 1 tablespoon garlic, chopped
- 1 green chili, chopped
- 1 tablespoon oil
For the Coriander Lime Rice
- 2 cups cooked rice
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- 1 green chili, minced
- 1/2 onion, small, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/2 cup fresh coriander, chopped
- 1/2 teaspoon lime zest
Instructions
- 1
Prepare the chicken: In a bowl, season the chicken strips with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken.
⏱️ 3 min
- 2
Sear the chicken: Heat 2 tablespoons oil in a large pan or skillet over high heat. Add the seasoned chicken strips and sear until cooked through and lightly browned, about 5-7 minutes. Remove the seared chicken from the pan and set aside.
⏱️ 7 min
- 3
Make the creamy sauce: In the same pan used for the chicken, melt 1 tablespoon butter over medium heat. Add 1 tablespoon all-purpose flour and whisk continuously for about 1 minute to create a roux.
⏱️ 2 min
- 4
Continue the creamy sauce: Gradually whisk in 1 cup milk, ensuring no lumps, until the sauce thickens to a creamy consistency. Stir in 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/2 teaspoon red chili flakes. Mix well.
⏱️ 3 min
- 5
Combine chicken and sauce: Add the previously seared chicken back into the creamy sauce and mix to combine, ensuring the chicken is fully coated. Keep warm over low heat.
⏱️ 1 min
- 6
Prepare the garlic-chili oil: In a small pan, combine 1 tablespoon chopped garlic, 1 chopped green chili, and 1 tablespoon oil. Heat over medium-low heat until the garlic is fragrant and lightly golden, and the chili is slightly cooked, about 2-3 minutes. Pour the prepared garlic-chili oil over the creamy garlicky chicken.
⏱️ 3 min
- 7
Prepare the coriander lime rice: In a separate pan, heat 1 tablespoon oil over medium heat. Add 1 tablespoon minced garlic and 1 minced green chili and sauté briefly until fragrant, about 1 minute.
⏱️ 1 min
- 8
Continue the rice: Add 1/2 chopped small onion to the pan and sauté until it turns golden, about 3-4 minutes.
⏱️ 4 min
- 9
Finish the rice: Add 2 cups cooked rice to the pan with the sautéed ingredients. Season the rice with 1/2 teaspoon paprika and 1/2 teaspoon chili flakes. Stir well to combine all ingredients and distribute the seasoning evenly. Stir in 1/2 cup chopped fresh coriander and 1/2 teaspoon lime zest.
⏱️ 3 min
- 10
Serve: Serve the creamy garlicky chicken immediately alongside the freshly prepared coriander lime rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlicky Chicken with Coriander Lime Rice
For the Chicken
- 1 pound chicken breast, cut into thin strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the Creamy Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon red chili flakes
For the Garlic-Chili Oil
- 1 tablespoon garlic, chopped
- 1 green chili, chopped
- 1 tablespoon oil
For the Coriander Lime Rice
- 2 cups cooked rice
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- 1 green chili, minced
- 1/2 onion, small, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/2 cup fresh coriander, chopped
- 1/2 teaspoon lime zest
Instructions
- 1
Prepare the chicken: In a bowl, season the chicken strips with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken.
⏱️ 3 min - 2
Sear the chicken: Heat 2 tablespoons oil in a large pan or skillet over high heat. Add the seasoned chicken strips and sear until cooked through and lightly browned, about 5-7 minutes. Remove the seared chicken from the pan and set aside.
⏱️ 7 min - 3
Make the creamy sauce: In the same pan used for the chicken, melt 1 tablespoon butter over medium heat. Add 1 tablespoon all-purpose flour and whisk continuously for about 1 minute to create a roux.
⏱️ 2 min - 4
Continue the creamy sauce: Gradually whisk in 1 cup milk, ensuring no lumps, until the sauce thickens to a creamy consistency. Stir in 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/2 teaspoon red chili flakes. Mix well.
⏱️ 3 min - 5
Combine chicken and sauce: Add the previously seared chicken back into the creamy sauce and mix to combine, ensuring the chicken is fully coated. Keep warm over low heat.
⏱️ 1 min - 6
Prepare the garlic-chili oil: In a small pan, combine 1 tablespoon chopped garlic, 1 chopped green chili, and 1 tablespoon oil. Heat over medium-low heat until the garlic is fragrant and lightly golden, and the chili is slightly cooked, about 2-3 minutes. Pour the prepared garlic-chili oil over the creamy garlicky chicken.
⏱️ 3 min - 7
Prepare the coriander lime rice: In a separate pan, heat 1 tablespoon oil over medium heat. Add 1 tablespoon minced garlic and 1 minced green chili and sauté briefly until fragrant, about 1 minute.
⏱️ 1 min - 8
Continue the rice: Add 1/2 chopped small onion to the pan and sauté until it turns golden, about 3-4 minutes.
⏱️ 4 min - 9
Finish the rice: Add 2 cups cooked rice to the pan with the sautéed ingredients. Season the rice with 1/2 teaspoon paprika and 1/2 teaspoon chili flakes. Stir well to combine all ingredients and distribute the seasoning evenly. Stir in 1/2 cup chopped fresh coriander and 1/2 teaspoon lime zest.
⏱️ 3 min - 10
Serve: Serve the creamy garlicky chicken immediately alongside the freshly prepared coriander lime rice.
⏱️ 1 min