Season both sides of the chicken with salt and pepper.
1 1/2 pounds boneless skinless chicken breasts, salt, pepper
Place the cornstarch on a plate or in a shallow bowl and coat both sides of the chicken, shaking off any excess. You will likely not use all of the cornstarch.
1/2 cup cornstarch
Heat the olive oil in a large skillet over medium-high heat.
1 tablespoon extra virgin olive oil
Add the chicken and cook 5-6 minutes per side, or until done through. The internal temperature of chicken needs to reach 165ºF on a meat thermometer inserted into the center o the thickest portion. Remove to a plate and tent with foil.
Lower the heat to medium and return the skillet to the stove top. There is no need to wipe out the skillet.
Whisk together the coconut milk, sweet chili sauce, lime juice and zest, ginger and garlic and add to the skillet.
1 13.66 ounce can coconut milk, 1/2 cup sweet chili sauce, 2 limes, 1 tablespoon ginger, 2 cloves garlic
Cook until warmed through and slightly thicken.
Return the chicken to the skillet and spoon the sauce over.
Garnish with cilantro, if desired.
fresh cilantro