Ww 8 Points Thai Coconut Chicken Recipes

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



Slow Cooker Thai Chicken -- Weight Watchers Recipe - (4.2/5) image

Provided by cosmos2015

Number Of Ingredients 13

13 1/2 ounces light coconut milk
7 teaspoons Thai curry paste, red variety, divided (or to taste)
1 1/2 teaspoons table salt (or to taste)
1/2 head (large) uncooked cauliflower, cut into small florets
1 pound uncooked potatoes, peeled, cut into small chunks
1 medium sweet red pepper, cut into chunks
2 medium uncooked carrots, cut into 1/2-inch-thick slices
1 1/2 pounds uncooked chicken breasts, boneless skinless (6, 4 ounce pieces)
2 tablespoons reduced-fat peanut butter
1/3 cup cilantro, fresh, chopped
3 medium uncooked scallions, sliced
1 medium fresh lime, cut into 6 wedges
2 tablespoons peanuts, salted, chopped

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



Ww 8 Points - Thai Coconut Chicken image

Make and share this Ww 8 Points - Thai Coconut Chicken recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons canola oil
1 lb boneless skinless chicken breast, cut into 1/2-inch strips
1/4 teaspoon salt
1 onion, thinly sliced
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
1 tablespoon packed light brown sugar
2 teaspoons Thai red curry paste
1/2 teaspoon ground cumin
1/2 lb asparagus, cut diagnolly into 2-inch pieces
1/2 cup condensed unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup fresh purple basil or 1/4 cup green basil, chopped
2 cups cooked brown rice

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.

Nutrition Facts : Calories 352.5, Fat 10.7, SaturatedFat 6.1, Cholesterol 65.8, Sodium 582.1, Carbohydrate 33.2, Fiber 3.5, Sugar 5.4, Protein 31.1

WW 8 POINTS - CASHEW CHICKEN



Ww 8 Points - Cashew Chicken image

Make and share this Ww 8 Points - Cashew Chicken recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons peanut oil
2 medium garlic cloves, minced
1 lb boneless skinless chicken breast, uncooked, cut into 1-inch cubes
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth, divided (fat-free, reduced-sodium)
2 tablespoons low sodium soy sauce
2 stalks celery, chopped
8 ounces canned bamboo shoots, drained
8 ounces canned water chestnuts, sliced, drained
1 1/2 tablespoons cornstarch
2 cups cooked white rice, kept hot
1 3/4 ounces roasted cashews, chopped (about 6 Tbsp)

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.

Nutrition Facts : Calories 443.1, Fat 10.4, SaturatedFat 2.1, Cholesterol 65.8, Sodium 1056.8, Carbohydrate 52.2, Fiber 4.1, Sugar 5.8, Protein 35.1

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