Coconut Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 chicken breasts (about 1 3/4 pounds)1 tsp salt2 garlic cloves (I use the canned kind)1 tblsp ginger (I use the stuff in a tube)1/2 onion chopped1 jalapeno pepper (seeded) and minced3/4 cup unsweetened coconut milk (find the lowest carb kind- mine is 1g per 1/2 cup)1 cup frozen peas
Makes 3 chicken breasts with sauce. This recipe is lower carb than SP shows, because I use an unsweetened coconut milk with only 2 grams of carbs per cup. SP thinks its 8 grams per cup for coconut milk. The brand I use is Oriental King.
Instructions:
Heat a non-stick frying pan, then add chicken. I usually cut each of the breasts into 3, just to reduce the cooking time. Don't move them for 3 minutes- let them brown. Flip over and add the garlic, ginger, onion and jalapeno. Stir and cook until onion is started to get soft. Add the coconut milk and stir. Cook on lower hear (simmer) for another 7-10 minutes (until chicken is just a little pink inside still). Toss in the peas and cook for another minute or two.
Number of Servings: 4
Recipe submitted by SparkPeople user TESSA_NJ.
Instructions:
Heat a non-stick frying pan, then add chicken. I usually cut each of the breasts into 3, just to reduce the cooking time. Don't move them for 3 minutes- let them brown. Flip over and add the garlic, ginger, onion and jalapeno. Stir and cook until onion is started to get soft. Add the coconut milk and stir. Cook on lower hear (simmer) for another 7-10 minutes (until chicken is just a little pink inside still). Toss in the peas and cook for another minute or two.
Number of Servings: 4
Recipe submitted by SparkPeople user TESSA_NJ.
Nutritional Info Amount Per Serving
- Calories: 320.4
- Total Fat: 11.6 g
- Cholesterol: 102.7 mg
- Sodium: 743.5 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.1 g
- Protein: 44.0 g
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