Cover the chicken with some cling-wrap and, using a rolling pin, lightly pound the meat. You don’t want to flatten it, you just want to loosen the meat fibres slighty.
Season the chicken breasts with salt and pepper.
Zest the lime and reserve the rest of the lime for later.
In a large bowl combine the coconut milk, lime zest, chilli and fish sauce.Place the chicken breasts in the marinade, making sure that the meat is completely submerged.Cover the bowl and refrigerate overnight.
Remove the bowl from the fridge an hour before you are ready to cook the chicken.Heat a heavy-based frying pan until very hot.
Take the chicken out of the marinade and place on a plate, reserving the marinating liquid. Drizzle the chicken with some plain cooking oil.
Place the chicken in the hot pan and cook for about 4 minutes per side, basting the chicken with the reserved marinade as you go.
Serve with stir-fried vegetables and finish with a squeeze of fresh lime.
Recipe reprinted with permission of The Muddled Pantry
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