Friday, November 30, 2012

Thai Coconut Chicken

  • cooking spray
  • 1 lb chicken breasts or tenderloins, cut into bite-size pieces
  • 1 tsn lime juice
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 TBSP chopped jalapenos
  • 1 tsp cilantro
  • 1 cup coconut milk (international food aisle)
  • 1 tsp brown sugar no calorie substitute (or 1 tsp stevia/splenda)
  • 1 TBSP soy sauce
  • 1 cup sugar snap pea pods (I didn't have this, so I used cauliflower.  You could also use frozen asian vegetable mix)
  • 1 medium green bell pepper, cut into 1-inch cubes (left this out)
  • 1 medium tomato, chopped
  • 1 tablespoon chopped fresh basil leaves
  • Hot cooked jasmine or white rice, if desired 
  1. In nonstick wok or 12-inch nonstick skillet, heat cooking spray over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime juice, ginger, garlic, jalapenos and cilantro; stir-fry 1 minute.
  2. Pour coconut milk over chicken. Stir in brown sugar substitute, salt, soy sauce, pea pods/veggies and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
  3. Spoon into shallow serving bowls; top with basil. Serve with rice.Makes 4 servings

    Nutrition (w/o rice)
    1/3 cup rice adds 100 calories.
    Calories 175
    Fat 7g
    Sat Fat 6g
    Cholesterol 65mg
    Sodium 1070mg
    Potassium 171mg
    Carbs 7g
    Sugars 2g
    Protein 22.5g

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