- 2 boneless, skinless chicken breast halves, tenderloins separated
- 1 tablespoon Oriental sesame oil
- Half a lime or lemon, seeds removed
- 1/3 cup coconut milk
- 1 small scallion (green onion), trimmed and finely sliced
- 1/4 cup chopped cilantro
- Dried red pepper flakes
Between sheets of plastic wrap pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.
Heat the sesame oil in a skillet over moderate heat. Add the chicken breasts and tenderloins. Saute the chicken without disturbing the pieces for 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.
Remove the chicken to a plate and discard the fat from the skillet. Squeeze the juice from the lime into the skillet and scrape up any coagulated juices into the juice; add the coconut milk, bring it to a simmer. Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes