Ww 8 Points Thai Coconut Chicken Recipes

SLOW COOKER THAI CHICKEN -- WEIGHT WATCHERS RECIPE - (4.2/5)

Steps:

• In a 4x6 quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Notes: Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired. For a spicier kick, serve with sriracha sauce on the side.

WW 8 POINTS - THAI COCONUT CHICKEN

Steps:

• Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
• Saute until browned and cooked, about 5 minute.
• Transfer chicken to a plate.
• Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
• Saute until onions are softened.
• Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
• Add asparagus, coconut milk, and fish sauce.
• Bring to a boil.
• Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
• Add chicken and basil, heat through.
• Serve with rice.

WW 8 POINTS - CASHEW CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add garlic and cook 1 minute.
• Season chicken on both sides with salt and pepper and add to skillet.
• Cook until browned on all sides, stirring frequently, about 4 minutes.
• Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer.
• Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
• Dissolve cornstarch in remaining 1/2 cup of broth.
• Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
• To serve, divide rice among 4 shallow dishes.
• Spoon chicken mixture onto rice and sprinkle with cashews.
• Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving. 8 Points per serving.