GINGER-LIME CHICKEN WITH COCONUT RICE
Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!
Provided by RuggerDucky
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
- In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
- Serve hot with the coconut rice on the side.
Nutrition Facts : Calories 660.4 calories, Carbohydrate 53 g, Cholesterol 103.9 mg, Fat 31.2 g, Fiber 3.1 g, Protein 43.8 g, SaturatedFat 21.9 g, Sodium 117.5 mg, Sugar 7.1 g
COCONUT GINGER CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Number Of Ingredients 4
Steps:
- In a dry skillet, toast .25 cup shredded coconut.
- Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
- When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
- Lower heat and return the chicken to the pan to reheat and coat with sauce.
- Garnish: The toasted coconut.
GINGERED COCONUT CHICKEN
This recipe has a mix of ginger garlic and coconut milk. Served with Jasmine Rice stir-fried veggies its a great way to add a bit of new to your dinner table.
Provided by kels0407
Categories Weeknight
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a large mixing bowl mix all of the ingredients except for the chiken breast. Mix until well blended and add in the chicken breast.
- 2. This needs to marinate for at least for 45 minuets.
- 3. Turn on oven to broil and set oven-racks so they are about 6 inches from the element.
- 4. Grease broiler pan and place chicken on it.
- 5.Cook on both sides for about 4-6 minuets or until chicken is no longer pink.
- 6. Remove from pan and garnish with cilantro.
Nutrition Facts : Calories 347.2, Fat 20.1, SaturatedFat 16.7, Cholesterol 68.4, Sodium 130.9, Carbohydrate 12.6, Fiber 2.9, Sugar 6.6, Protein 30.8
GINGERED COCONUT CHICKEN STRIPS
Steps:
- 1.In small bowl blend sour cream, pineapple, 1/4 tsp. of ginger & 1/4 tsp. of curry powder if desired. Cover & refrigerate until serving. 2. Preheat oven to 400F. Coat baking sheet with cooking spray; set aside. In blender or food processor combine coconut, breadcrumbs, remaining 3/4 tsp. ginger, 1/2 tsp. curry(if desired) & cayenne. Pulse to blend. Place in shallow dish; set aside. 3.Sprinkle chicken tenders with salt if desired. Cut tenders in half crosswise. Blend honey & lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12-15 minutes or until chicken is tender & no longer pink(170F).
SPICY COCONUT CHICKEN STRIPS
My family has always enjoyed Thai food, but we really love chicken curry. Since we have a two-year-old son, I wanted to make something that he would eat. Since his favorite food is chicken strips, I started making the strips with some curry flavor. Now my family prefers these even more than my chicken curry. -Daniel Fox, Queen Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2/3 cup sauce).
Number Of Ingredients 18
Steps:
- In a shallow bowl, whisk the eggs, coconut milk, curry paste and cornstarch until smooth. In another shallow bowl, combine the coconut, flour and chili powder. Dip chicken in egg mixture, then coat with coconut mixture. , In an electric skillet or deep fryer, heat oil to 375°. , Fry chicken, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a microwave-safe bowl, combine sauce ingredients. Cover and microwave on high for 45 seconds or until heated through, stirring once. Serve with chicken.
Nutrition Facts : Calories 638 calories, Fat 42g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 580mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 31g protein.
GARLIC GINGER CHICKEN STRIPS
Writes Candy Snyder from Salem, Oregon, "Whether you serve these moist and tender chicken strips as an appetizer or main dish, they're sure to satisfy your hungry bunch. The five-spice powder and red pepper flakes add a bit of zip."
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Remove 3 tablespoons for basting; set aside. Place chicken in bag. Seal and turn to coat. Refrigerate for at least 4 hours. Cover and refrigerate reserved marinade. , Drain and discard marinade. Broil chicken 3-4 in. from the heat for 3 minutes; turn strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally.
Nutrition Facts : Calories 166 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 681mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
CRISPY FRIED COCONUT CHICKEN TENDERS
Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.
Provided by WMPROS
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
- While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
- Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
- Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
- Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
- Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g
COCONUT GINGER LIME CHICKEN
An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.)
Provided by justcallmetoni
Categories Chicken Breast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients for the marinade in a non-reactive container or resealable bag.
- Add the chicken cutlets and marinate for 2 to 4 hours.
- Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.
Nutrition Facts : Calories 138.8, Fat 2, SaturatedFat 0.4, Cholesterol 65.8, Sodium 74.6, Carbohydrate 2.6, Fiber 0.1, Sugar 1.4, Protein 26.3
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