I’m on the constant hunt for healthy recipes that don’t taste like cardboard. Which fuels my addiction to cooking magazines. Really, if I don’t subscribe to it already, I’ll probably buy it in the store if it looks like it has one promising recipe.
In my Cooking Light subscription for Jan/Feb 2011 there was an article called, Chicken Breasts 25 Ways, most of them being marinated. I love the method of marinating. It gives you a lot of flavor without all the fat. Now I give you Thai Coconut Chicken, adapted from previously mentioned issue of Cooking Light.
- 1 cup of light coconut milk
- 1/4 cup low-sodium soy sauce,
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 2 teaspoons Thai chili paste
- 1/2 teaspoon sugar
- 1/2 onion thinly sliced
Reserve and refrigerate 1/2 cup of coconut mixture. Pour remaining coconut mixture in a Ziploc bag and add four 6 ounce boneless, skinless chicken breasts. Marinate in the refrigerator for 2 hours.
When ready to cook chicken, heat pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag and place in pan.
Throw out marinade in bag. Cook chicken for 7 minutes on each side or until no longer pink in the center. Serve with reserved coconut sauce.
I also made a bed of brown rice for the chicken. I combined one cup quick cooking brown rice and the remainder of the can of coconut milk in small pan. Cook until brown rice almost done. Add in 1/4 cup chopped cilantro and 1 1/2 tablespoons lime juice.
Cook for 5 mor minutes.
Seve chicken on top of rice.