COCONUT CHICKEN STIR FRY
Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.
Provided by greystonecooks
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in large frying pan over medium heat.
- Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
- Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
- Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
- Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
- Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g
COCONUT CHICKEN STIRFRY OVER RICE - WEIGHT WATCHER FRIENDLY
This easy stir fry is soooo yummy! For convience, have the vegetables cut and the sauce ready before cooking. The sauce can be made up to 4 days ahead. Serve this over a bed of rice. Weight Watcher friendly at roughly 5 points
Provided by Abby Girl
Categories Onions
Time 45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Combine the ingredients for the sauce; set aside.
- Dust the chicken with the flour; set aside.
- In a large wok, heat 2 tsp of the oil over medium high heat; cook onions, garlic and ginger for 4 minutes, or until onions are browned. Add peppers and mushrooms; cook for 30 seconds. Add about 2 - 3 T of the sauce to the veggie mixture and cover to steam; about 1 minute. Careful not to over cook the peppers. Transfer mixture to a bowl; set aside.
- Spray the skillet with cooking spray. Heat remaining oil over medium high heat; cook chicken for 3 minutes or until browned on all sides.
- Add the sauce and veggies to the wok along with chicken and bring to a boil. Reduce heat, cover and simmer for 2 minutes or until chicken is cooked through and mixture thickens. Add cilantro.
Nutrition Facts : Calories 200.6, Fat 10.2, SaturatedFat 2.3, Cholesterol 43.5, Sodium 613.7, Carbohydrate 10.3, Fiber 1.8, Sugar 3.8, Protein 17
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
BEST EVER CHICKEN MARINADE (WEIGHT WATCHER FRIENDLY)
This has got to be one of the best marinades I have used. Best part....it has no oil!!! The ingredients balance out each other so nicely that it is such a pleasure to taste. I make it up alot in the summer when the mint from my garden is plentyful. This recipe could be used on pork tenderloin quite successfully. This is 7 points per serving
Provided by Abby Girl
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
- Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Nutrition Facts : Calories 313.1, Fat 6.2, SaturatedFat 1.4, Cholesterol 151, Sodium 779.7, Carbohydrate 10.1, Fiber 0.4, Sugar 7.6, Protein 51.4
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