- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 272.2
- Total Fat: 2.2 g
- Cholesterol: 49.3 mg
- Sodium: 552.9 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 3.1 g
- Protein: 25.1 g
Spiced Cilantro Chicken with Rice, Thai StyleSubmitted by: KDKOSMO
IntroductionPage 106 of Thai Cooking by I Love Food Page 106 of Thai Cooking by I Love Food
* Boneless Skinless Chicken Breast, 12 oz (each portion is about 3 oz)
* Garlic, 2 clove
* 1 Green Chili Peppers
* Ginger Root, 3 tsp
* 1 lime, juiced (about 3Tbsp) and rind grated
* Soy Sauce, 2 tbsp
* Granulated Sugar, 4 tsp
* 3/4 cup Soy milk with .5 tsp coconut extract (original recipe called for 3/4 cup coconut milk, but I wanted lower calories and fat)
* Cilantro, raw, 4 tbsp
* 2 Cucumbers sliced
* Radishes, 1 cup slices
* White Rice, long grain, 2 cup cooked (about 2/3 cup dry)
Place the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, sugar, soy sauce and coconut extract (or coconut milk if using original recipe/calories) in a food processor and process to a smooth paste.
Spread paste over both sides of the chicken coating evenly. Cover with plastic wrap and let marinate in refrigerator for 1 hour.
Just before you broil the chicken in the steps below, begin cooking the rice according to package instructions.
Preheat the broiler to medium. Lift the chicken from the marinade, then drain off the excess and place on a broiler pan. Cook under the hot broiler for 12-15 minutes, or until thoroughly and evenly cooked.
Meanwhile, place the remaining marinade in a pan and bring to a boil. Reduce the heat and simmer for several minutes. Transfer the chicken breasts to plates, garnish with chopped cilantro, cucumber slices, radish slices and serve with rice.
Prep time includes 1 hour for chicken to marinate.
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.