Thai-Style Coconut Chicken

Name: Thai-Style Coconut Chicken
Prep time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 lb boneless skinless chicken breasts, cut into bite-size pieces; 1 teaspoon grated lime peel; 1 teaspoon grated gingerroot; 1 clove garlic, finely chopped; 2 serrano chiles or 1 jalapeño chile, seeded, finely chopped; 1/4 cup finely chopped fresh cilantro; 1 can (14 oz) coconut milk (not cream of coconut); 1 teaspoon packed brown sugar; 1/2 teaspoon salt; 1 tablespoon soy sauce; 1 cup fresh sugar snap peas; 1 medium green bell pepper, cut into 1-inch pieces; 1 medium tomato, seeded, chopped (3/4 cup); 1 tablespoon chopped fresh basil leaves; Hot cooked jasmine rice (page 429), if desired

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Prep 25 min
Total 35 min
Ingredients 16
Servings 4

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Instead of takeout, make this dish with global flavors in your own kitchen. If you like your Thai food hot, just add another chile or two.

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 serrano chiles or 1 jalapeño chile, seeded, finely chopped
1/4 cup finely chopped fresh cilantro
1 can (14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup fresh sugar snap peas
1 medium green bell pepper, cut into 1-inch pieces
1 medium tomato, seeded, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine rice (page 429), if desired

Directions

1

In nonstick wok or 12-inch skillet, heat oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chiles and cilantro; cook and stir 1 minute.
2

Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, peas and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.
3

Spoon into shallow serving bowls; top with basil. Serve with rice.

Nutrition Information

430 Calories, 26g Total Fat, 35g Protein, 14g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 230

Total Fat: 26g; 40%

Saturated Fat: 17g; 87%

Trans Fat: 0g

Cholesterol: 85mg; 29%

Sodium: 650mg; 27%

Potassium: 530mg; 15%

Total Carbohydrate: 14g; 5%

Dietary Fiber: 4g; 15%

Sugars: 8g

Protein: 35g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 35%; 35%

Calcium: 4%; 4%

Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Instead of takeout, make this dish with global flavors in your own kitchen. If you like your Thai food hot, just add another chile or two.