THAI COCONUT CHICKEN
With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes!
Provided by Amy
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
- In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
- Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
- Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
- Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
- Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 24 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 81 mg, Sodium 323 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
COCONUT CHICKEN TENDERS
These sweet & salty Coconut Chicken Tenders from Delish.com go perfectly with a dip in Heinz ketchup.
Categories 30-minute meals American children dinner easy chicken main dish nut-free poultry
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Generously grease two rimmed baking sheet with cooking spray.
- Toss coconut with oil in a shallow bowl. In another shallow bowl, whisk eggs until well beaten.
- In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut with your fingers.
- Transfer to prepared baking sheets in an even single layer. Bake until golden, about 12 to 15 minutes.
- Serve warm with Heinz Simply Ketchup.
COCONUT GINGER CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Number Of Ingredients 4
Steps:
- In a dry skillet, toast .25 cup shredded coconut.
- Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
- When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
- Lower heat and return the chicken to the pan to reheat and coat with sauce.
- Garnish: The toasted coconut.
GINGERED COCONUT CHICKEN STRIPS
Steps:
- 1.In small bowl blend sour cream, pineapple, 1/4 tsp. of ginger & 1/4 tsp. of curry powder if desired. Cover & refrigerate until serving. 2. Preheat oven to 400F. Coat baking sheet with cooking spray; set aside. In blender or food processor combine coconut, breadcrumbs, remaining 3/4 tsp. ginger, 1/2 tsp. curry(if desired) & cayenne. Pulse to blend. Place in shallow dish; set aside. 3.Sprinkle chicken tenders with salt if desired. Cut tenders in half crosswise. Blend honey & lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12-15 minutes or until chicken is tender & no longer pink(170F).
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