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"