Coconut Lime Chicken

Season the Boneless, Skinless Chicken Thighs (2 lb) with Salt (1 tsp) and Ground Black Pepper (1/2 tsp) .

Heat up the Vegetable Oil (2 Tbsp) in a deep frying pan over medium-high heat. Once hot, sear the chicken for 2 minutes per side, or until lightly browned. Remove from the pan and set aside.

In the same pan, add Red Onion (1/2) , Garlic (3 cloves) , Fresh Ginger (1 Tbsp) , and Red Chili Pepper (1) and cook over medium-low heat until soft and fragrant. Add Sweet Chili Sauce (4 Tbsp) , Brown Sugar (1 Tbsp) , and 2 Tbsp of Lime Juice (2) . Cook for about 5 minutes, stirring occasionally.

Add the Coconut Cream (1 cup) and Fish Sauce (1 tsp) , let simmer for 5 minutes, reduce until thickness is reached.

Stir in the Fresh Cilantro (4 Tbsp) and Lime Zest. Garnish with Fresh Cilantro (to taste) , Red Chili Peppers (to taste) , and Lime Wedges (to taste) . Serve with White Rice (4 cups) .