This creamy coconut chicken dish is easy to prepare in one skillet. It's flavorful with coconut, ginger, lime, and a kick from fresno chili. Perfect for a weeknight dinner.
1: Season chicken generously with salt.
2: Heat oil in a large skillet over medium heat and brown chicken on both sides, about five minutes per side.
3: Remove chicken and set aside.
4: Add mushrooms to the same pan and sauté until slightly softened, about two minutes.
5: Add garlic and ginger and sauté with mushrooms for two minutes longer until garlic is fragrant, stirring constantly to prevent burning.
6: Add ½ cup of bone broth and deglaze the pan, scraping the bottom to release anything that has stuck.
7: Mix arrowroot into the remaining ½ cup bone broth and whisk until smooth with no lumps.
8: Add in remaining bone broth, coconut milk, scallions, chili, soy sauce, and lime.
9: Return chicken to the pan and simmer until sauce has reduced by half and thickened, about 5-10 minutes.
10: Serve with white rice and top with fresh scallions and chili if desired.
