12-Minute Thai Chicken

12-Minute Thai Chicken

Carol Kicinski
Prep Time 5 mins
Cook Time 15 mins
Servings 2


  • 2 4-5 ounce boneless, skinless chicken breasts
  • 1 tablespoon olive oil plus more for serving
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 lime plus lime wedges for serving
  • 3 tablespoons SunButter
  • 1 tablespoon chili garlic sauce use more or less depending on how spicy you want it
  • 1/2 c dry brown rice


  • Combine rice with 1 1/2 c lightly salted water on the stovetop or in a rice cooker & cook according to package instructions.
  • While rice cooks, preheat the broiler and position the top rack 4-5 inches from the heat source.
  • Score the chicken breasts in a crisscross pattern on one side. Rub both sides with olive oil and season with salt and pepper. Place the crisscross side down in a cold, oven-proof skillet and place on the stove. Turn burner to medium-high heat. Cook until browned, about 5 minutes. While it is cooking, make the sauce.
  • Zest the lime and save the zest for later. Squeeze the lime juice into a small bowl and mix in the SunButter and chili garlic sauce. It should be a smooth paste consistency. If too thick, add a few drops of water.
  • Remove chicken from the stove, flip over, and spread the paste over the top. Broil for 4-5 minutes or until the chicken is cooked through. Sprinkle the reserved lime zest on top, drizzle with a bit of olive oil, and serve with additional lime wedges.
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