Home > Coconut Lime Chicken
By Tara Blake, Marketing Communications Officer


  • 1 tbsp. plus 1 tsp. canola oil  
  • 1 tbsp. hot sauce  
  • 1 tsp. soy sauce 
  • 1 tsp. sugar
  • 1 lb. skinless, boneless chicken breasts, cut into 1-in. pieces  
  • Salt and freshly ground pepper  
  •  3 large scallions, thinly sliced  
  • 3/4 lb. watercress, stems trimmed, finely chopped and reserved  
  • 1 14-oz. can unsweetened coconut milk  
  • 1 tbsp. fresh lime juice, plus lime wedges for serving  
  • 3 tbsp. coarsely chopped cilantro  


  1. In a medium bowl, combine 1 tbsp. of oil with 1 tsp. of hot sauce, soy sauce and 1/2 tsp. of sugar. Add chicken and toss to coat. Refrigerate for 1 hour or overnight.  
  2. Heat a large nonstick skillet over moderately high heat. Add chicken, season with salt and pepper and cook, shaking the pan occasionally until browned and just cooked through, 4 to 5 minutes. Transfer chicken to plate.  
  3. Heat remaining 1 tsp. of oil in skillet. Add scallions and watercress stems, cook until crisp-tender and lightly browned, 2 to 3 minutes. Add watercress leaves and cook, stirring until wilted, 1 to 2 minutes. Transfer watercress to the plate with the chicken.  
  4. Add coconut milk, lime juice, remaining 2 tsp. hot sauce and 1/2 tsp. sugar to skillet. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Stir chicken and watercress into the sauce, season with salt and pepper and warm through. Add the cilantro and serve immediately.


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