Sautéed Chicken with Green Chili and Combava

Ingredients

• 4 chicken breasts
• 2 tablespoons of green chilli puree with combava
• 1 red onion, sliced
• 2 cloves of garlic, minced
• 200 ml coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 lime (juice and zest)
• Fresh coriander, chopped
• Salt and pepper

Recipe

1. Prepare the Chicken:

   • Cut the chicken breasts into medium-sized pieces.
   • In a bowl, mix the green chilli puree with combava, lime juice, soy sauce, honey, and sesame oil. Add the chicken and mix well to coat each piece with the marinade. Let it marinate for at least 30 minutes.

2. Cook the Vegetables:

   • Heat a skillet or wok over medium heat. Add a little olive oil.
   • Add the sliced onion, minced garlic, and bell pepper. Sauté until the vegetables are tender, about 5 minutes.

3. Cook the Chicken:

   • Increase the heat slightly and add the marinated chicken to the skillet. Sauté until the chicken is fully cooked and lightly browned, about 8-10 minutes.

4. Finish the Dish:

   • Reduce the heat to low, then pour the coconut milk into the skillet. Let it simmer for a few minutes until the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper if needed.

5. Serve:

   • Serve hot, garnished with lime zest and fresh coriander. This dish pairs perfectly with basmati rice or stir-fried noodles.