We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Thai-Style Coconut Chicken

(2)
  2 reviews
  • 25 min prep time
  • 35 min total time
  • 16 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili 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
fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4
cup finely chopped fresh cilantro
1
can (about 14 oz) coconut milk (not cream of coconut)
1
teaspoon packed brown sugar
1/2
teaspoon salt
1
tablespoon soy sauce
1
cup sugar snap pea pods
1
medium green bell pepper, cut into 1-inch cubes
1
medium tomato, chopped (3/4 cup)
1
tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

Steps

  • 1 In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
  • 2 Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
  • 3 Spoon into shallow serving bowls; top with basil. Serve with rice.
  • 1 In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
  • 2 Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
  • 3 Spoon into shallow serving bowls; top with basil. Serve with rice.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
17g
87%
Trans Fat
0g
0%
Cholesterol
85mg
29%
Sodium
650mg
27%
Total Carbohydrate
14g
5%
Dietary Fiber
4g
15%
Sugars
8g
8%
Protein
35g
35%
% 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved