WW 8 POINTS - THAI COCONUT CHICKEN
Make and share this Ww 8 Points - Thai Coconut Chicken recipe from Food.com.
Provided by mariposa13
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
- Saute until browned and cooked, about 5 minute.
- Transfer chicken to a plate.
- Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
- Saute until onions are softened.
- Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
- Add asparagus, coconut milk, and fish sauce.
- Bring to a boil.
- Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
- Add chicken and basil, heat through.
- Serve with rice.
Nutrition Facts : Calories 352.5, Fat 10.7, SaturatedFat 6.1, Cholesterol 65.8, Sodium 582.1, Carbohydrate 33.2, Fiber 3.5, Sugar 5.4, Protein 31.1
THAI PEANUT COCONUT CHICKEN
Toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. Bonus: the peanut sauce that tops it all off.
Provided by Food.com
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Equipment:.
- 9x13 baking sheet.
- Directions:.
- Preheat oven to 400 degrees F. In a medium bowl, whisk to combine ginger, pineapple juice, light brown sugar, fish sauce, soy sauce, 2 teaspoons sriracha and 1/2 cup coconut milk. Place chicken tenders in a resealable bag and pour 1/2 cup marinade over. Reserve remaining marinade for peanut sauce. Seal and refrigerate chicken for at least 30 minutes and up to 4 hours.
- Drain chicken and discard marinade in bag. In a medium bowl, stir to combine panko, shredded toasted coconut, chopped peanuts and 2 teaspoons salt. Place eggs in a medium bowl and whisk to combine. Coat chicken tenders in egg, then completely in the panko breading mixture, pressing to adhere. Place coated chicken on one side of prepared baking sheet.
- Arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade. Season chicken and broccoli with salt and pepper. Bake until broccoli is tender and chicken is cooked through, about 20-25 minutes.
- Place remaining marinade in a small saucepan and bring to a boil. Whisk in peanut butter remaining 1/4 cup coconut milk and 1-2 teaspoons sriracha until smooth.
- Drizzle sauce over chicken and garnish with fresh cilantro, toasted coconut and lime wheels.
Nutrition Facts : Calories 950.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 238.3, Sodium 2811.8, Carbohydrate 63.4, Fiber 9.7, Sugar 20.6, Protein 69.9
CARIBBEAN COCONUT CHICKEN
This dish is a little spicy, a little sweet and very delicious. I like to garnish it with some flaked coconut and chopped peanuts. Rice is the perfect side dish to enjoy with the coconut sauce.
Provided by Geema
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
- Dredge chicken breasts in remaining mixture.
- Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
- Stir in reserved onion mixture, cream of coconut and soy sauce.
- Cover and reduce heat; simmer 20 minutes or until chicken is done.
- I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.
BALTI COCONUT CHICKEN
Coconut lovers will die for this dish. An aromatic curry, simple to cook, this will become a fixture on your menu. It's that good. Believe me.
Provided by Brian Holley
Categories Chicken
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- In a wok, dry roast the almond and 1 tbsp desiccated coconut till it takes on a little colour. Transfer to a bowl and allow to cool.
- To the coconut/almond mix add the coconut milk, fromage frais, ground coriander, chilli powder, garlic, ginger and salt, mix well to blend all together.
- Heat the oil in a wok and fry the chicken with the cardamoms and bay leaf, till the chicken has the juices sealed inches Do not brown the chicken.
- Add the coconut mixture to the pan with red chilli and fresh coriander. Cook for 12 mins covered. Remove the lid and cook uncovered for 3 minutes
- Stir in the desiccated coconut and serve.
- Plai rice and curried prawns go well with this, or a vegetable dish.
Nutrition Facts : Calories 481.7, Fat 26.5, SaturatedFat 12.9, Cholesterol 145.6, Sodium 1480.2, Carbohydrate 10.3, Fiber 2.6, Sugar 4.3, Protein 51
WW 8 POINTS - CASHEW CHICKEN
Make and share this Ww 8 Points - Cashew Chicken recipe from Food.com.
Provided by mariposa13
Categories Chicken Breast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add garlic and cook 1 minute.
- Season chicken on both sides with salt and pepper and add to skillet.
- Cook until browned on all sides, stirring frequently, about 4 minutes.
- Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer.
- Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
- Dissolve cornstarch in remaining 1/2 cup of broth.
- Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
- To serve, divide rice among 4 shallow dishes.
- Spoon chicken mixture onto rice and sprinkle with cashews.
- Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving. 8 Points per serving.
Nutrition Facts : Calories 443.1, Fat 10.4, SaturatedFat 2.1, Cholesterol 65.8, Sodium 1056.8, Carbohydrate 52.2, Fiber 4.1, Sugar 5.8, Protein 35.1
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