Tuesday, February 7, 2012

Thai Coconut Chicken

serves 8 ( 4 points +)

  • 1 c. light coconut milk
  • ¼ c. low-sodium soy sauce
  • 2 T. lime juice
  • 1 T. fresh peeled ginger
  • 2 tsp. Thai chili garlic paste
  • ½ tsp. sugar
  • 8 ( 4 oz) boneless, skinless chicken breast halves
  • ¼ c. thinly sliced green onions
Combine first 6 ingredients. Reserve ½ c. marinade for later. Place remaining mixture, along with chicken in a large ziplock bag. Seal and refrigerate for 2 hours.

Heat a large nonstick skillet coated with cooking spray. Sprinkle chicken with salt to taste. Cook chicken for 7 minutes per side or until done. Serve with remaining sauce and green onions.

from "Cooking Light"


  1. Just found your blog through Pinterest and I am thrilled! I've found so many recipes that I can't wait to make. Quick question - do you have the calorie counts of any of your recipes or can you tell me where I might find them? I count calories (as opposed to points) and it would be greatly appreciated. THANKS!!!

    1. Alyson,
      I am sorry, but I have not listed calorie counts on recipes. If I have listed a source for the recipe, you can go to that site and possibly find calorie counts. I hope you enjoy making these recipes!

  2. I just licked my plate clean.. Can't wait to make this for my friends.
    Thank you for this recipe!


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