Creamy Coconut Chicken
Creamy Coconut Chicken
From Fiona Haynes
Try this Thai-inspired creamy coconut chicken. It's deliberately mild, but not without flavor. You can turn up the heat of course by adding some chiles.
INGREDIENTS:
3/4 cup lite coconut milk
1/4 cup reduced fat peanut butter
1 tbsp fish sauce
1 tbsp brown sugar
2 tbsp fresh lime juice
1 tbsp minced ginger
1 1/4 pounds skinless, boneless chicken breasts, cut into four pieces
PREPARATION:
Preheat oven to 400 degrees.
Whisk first six ingredients together in a medium bowl. Place chicken in a baking dish. Pour coconut mixture over chicken breasts. Bake uncovered for 20-25 minutes, until chicken is cooked through. Serve over rice with sauce.
Serves 4
Per Serving: 292, Calories form Fat 93, Total Fat 10.3g (sat 3.6g), Cholesterol 82mg, Sodium 511mg, Carbohydrate 11.7g, Fiber 1g, Protein 38g
__________________
~Beth~
Little Victories; Grand Rapids, MI
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Diabetes, high blood pressure, sleep apnea, high cholesterol,
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