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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 370.6
  • Total Fat: 19.2 g
  • Cholesterol: 97.3 mg
  • Sodium: 706.1 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 40.7 g

View full nutritional breakdown of Chicken with Coconut-Lime Peanut Sauce calories by ingredient
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Chicken with Coconut-Lime Peanut Sauce

Submitted by: CJW102

Introduction

(From Pinterest) (From Pinterest)
Number of Servings: 6

Ingredients

    1/2 cup light unsweetened Coconut Milk
    1/2 cup natural Peanut Butter (I like crunchy)
    1 tablespoon Thai Red Curry Paste
    Juice from 1 Lime (about 1 tbs lime juice)
    1 tablespoon Soy Sauce or Tamari
    2 tablespoons Fish Sauce
    2 teaspoons Toasted Sesame Oil
    Pinch of the following:
    Cracked Black Pepper
    Cinnamon
    Cayenne
    Stevia to taste, or your favorite natural sweetener

    2 pounds Chicken Breast, cut into 1 inch pieces
    1/2 cup diced Onion
    a few Garlic Cloves, chopped
    1 teaspoon unrefined Coconut Oil
    1 cup chopped Asparagus Spears, cut into 1 inch pieces
    Optional Garnishes: (not calculated in calories)
    Chopped Cilantro
    chopped Peanuts
    Green Onion
    toasted unsweetened Coconut Flake
    Srirach sauce

Directions

Method
Sauce
In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken
Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.
Notes
Instead of sweetening the sauce with Stevia, honey would be another great option.

Serving Size: 6-8 people

Number of Servings: 6

Recipe submitted by SparkPeople user CJW102.






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