Thai-Style Coconut Chicken

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.7
  • Total Fat: 14.0 g
  • Cholesterol: 10.3 mg
  • Sodium: 247.3 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.7 g

View full nutritional breakdown of Thai-Style Coconut Chicken calories by ingredient

Number of Servings: 4


    1 T olive oil
    1 lb boneless skinless chicken breast, cut into bite-size pieces
    1 tsp grated lime peel
    1tsp grated ginger root
    1 clove garlic, finely chopped
    1 jalapeno chili, seeded and finely chopped
    1/4 cup finely chopped fresh cilantro
    1 can coconut milk, light
    1 tsp packed splenda brown sugar
    1/2 non-salt
    1 T soy sauce, low sodium
    1 cup sugar snap pea pods
    1 medium green bell pepper,m cut into 1-inch cubes
    1 medium tomato, chopped
    1 T chopped fresh basil leaves


1. In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, ginger root, garlic, chilies and cilantro; stir-fry 1 minute.
2. Pour coconut milk over chicken. Stir in brown sugar, non-salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
3. Spoon into shallow serving bowls, top with pasil. Serve with rice.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user AKGIRL55.