Thai Lime Chicken

By September 9, 2015

Submitted by Christina P.
Inspired by Clean Eating magazine’s Thai Dipping Sauce recipe


2 lbs. boneless skinless chicken thighs
1 c lime juice
1/2 c fish sauce
1/4 c olive oil
2 T coconut nectar
1 t grated fresh ginger
1 t chopped fresh mint
2 t chopped fresh cilantro


Rinse chicken breasts and trim excess fat. Place in bottom of instant pot. Combine all remaining ingredients in a mason jar and shake well. Pour over chicken. Select “poultry” Instant Pot setting and reduce time to 10 minutes. Use quick release lid setting when done. Drain excess liquid and enjoy!

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6 Responses to “Thai Lime Chicken”

  1. Aaron c says:

    Do not use a cup of lime juice. Everything came out great except the overwhelming lime flavor. I did not use the fish sauce and I wouldn’t use what’s recommended.


  2. Chuck says:

    Tried this one tonight with the reduction to 3 TBSP of fish sauce and addition of two cloves of garlic. IMHO it turned out ok. I think I would add more fish sauce and reduce the lime to 2/3 cup. Just again my opinion. However, as I tasted the broth afterwards, it reminded me of Tom Yum, which is probably why I am thinking these changes to get that flavor a little closer. It was good, but I don’t know if I’ll make this one right away again.


  3. Nick says:

    I disagree with prior posters that the fish sauce is too much. I made it with 6 tablespoons fish sauce and next time I will do 8. Authentic thai cuisine is much heavier on fish sauce than even this recipe suggests. The lime is a bit overpowering in this dish, even with the fish sauce and my changes below, but not too bad.

    I added a tablespoon of soy sauce because there is no sodium in other ingredients. I also added four cloves of sliced garlic and a tablespoon of diced chinese garlic/chili in oil to spice it up. Next time I might also add dried red chili peppers from the asian market.

    I substituted four tablespoons sugar for the coconut nectar (coconut nectar doesn’t taste like coconut anyway so it’s a random requirement). I also substituted canola oil for olive oil because I don’t like the taste of olive oil since and it is rarely used in asian cooking, and only used 2.5 tablespoons. I don’t know why so much oil is required here when the chicken is essentially steaming in broth. Otherwise, I nice recipe.


  4. Connie says:

    Where do I get fish sauce? This would be my first attempt at Thai food or any oriental type of food.


  5. Jessica says:

    This was a great recipe! We only used 3 tbs of fish sauce so it would be more palatable for the kids, and everyone loved it! I think I will do what the reviewer above said and try throwing in some garlic next time. There will definitely be a next time!! Thank you!


  6. Cori says:

    I fiddled with this a bit: used boneless, skinless thighs and browned them a little in the oil on the Sauté setting. Added whole (peeled) garlic cloves and a couple of bay leaves, cut way back on the fish sauce. I like fish sauce but it seemed like a lot, so I added a couple of TBSP instead. It was still just a tad too much, I’ll add less next time. Cooked on Poultry setting for 10 minutes as per instructions, next time I’ll try 8 minutes. Yep, I’ll try making it again.


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