Options

Format:
Include:
PRINT
See more
Thai Coconut Chicken

Thai Coconut Chicken

Cooking Light JANUARY 2011

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 5.2g
  • Saturated fat: 2.3g
  • Sodium: 510mg
advertisement

Go to full version of

Thai Coconut Chicken recipe

advertisement