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Thai Coconut Chicken

Yield

4 servings

Ingredients

  • 1 cup light coconut milk
  • 1/4 cup lower-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons Thai chile paste
  • 1/2 teaspoon sugar
  • 2 thinly sliced shallots
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/2 teaspoon salt

Nutrition Information

  • calories 205
  • fat 5.2 g
  • satfat 2.3 g
  • sodium 510 mg

How to Make It

  1. 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.