4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
How to Make It
Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce.
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This recipe was amazing!! We skipped the marinading and made this with chicken tenderloins in the oven instead. The only change to the recipe was that we added chili powder for more of a kick and a little cornstarch to thicken the sauce. Served with broccoli, and brown rice cooked with coconut milk and brown sugar!
While the marinade/sauce has great flavor, the chicken didn't seem to pick up much of it while it was marinating. I also prefer a thicker sauce, and when I used the leftovers, I reduced it by about half. I substituted low-sodium tamari for the low-sodium soy sauce, and used sambal oelek instead of Thai chile paste. It is easy and fairly quick to prepare, but I probably won't make it again.
I used garlic chili instead of Sracha.
I used the george forman and it did not come out well - next time i would put it on the grill or pan fry it.
All in all i found it un-eventful but am willing to give it another chance.
Made this tonight and it turned out pretty well. The only change I made was to add about 2 tbsp of sugar to the marinade instead of the 1/2 tsp called for because I wanted a sweet marinade.
I cooked the chicken on the grill because it is grill weather and I will probably prepare it like that again. I used the leftover coconut milk mixed with water, along with some slices of ginger and a slice of lime peel to make some quick-cooking brown rice. I also boiled the discarded marinade for about 5 minutes and served it with the chicken. All in all this was an easy and tasty dish.
Loved this the first night as it written (Used 1 Tbsp chile sauce with garlic instead of Thai chile paste, and added a little extra ginger and some lime zest.) Had extra sauce leftover, and added chunky peanut butter to it and heated it for a great sate sauce to use over additional grilled chicken.
This was very good. I basically made it by the recipe except did not have Thai Chili Paste so substituted Chili/Garlic Asian Sauce. That worked fine. I think if I do that again I will thrown in some red pepper flakes for a little added zing. I warmed the extra sauce and used it on the chicken and rice. Very tasty. Recipe goes in my keeper file.
We liked this recipe quite a bit. I halved the recipe, making it for two, and it worked just fine. I made a few changes, including more sweetness (I used splenda) and more lime juice. I cooked the chicken first, then threw some bean sprouts and snow peas in the pan and cooked for a few minutes, added back the chicken and the reserved sauce. I also added some cornstarch to the reserved sauce/marinade so it would thicken nicely in the pan. I topped it with cilantro (and added cilantro to the marinade). YUM.
The trick is cutting your chicken breasts into thin cutlets before marinating and then browning them well (it adds needed depth of flavor). I also recommend cooking the reserved sauce before serving. Served with brown rice, extra sauce, and orange wedges. Enjoyed by entire family.
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