Thai Coconut Chicken

Name: Thai Coconut Chicken
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 chicken breasts, cut into bite-sized pieces; 2 garlic cloves, minced; 4 teaspoons coconut oil, divided; 1 red bell pepper, cut into strips; 3 tablespoons chopped cilantro leaves; 1 fresh chile de arbol, seeded and minced; 1 teaspoon soy sauce; ½ teaspoon fresh lemon zest; ½ teaspoon grated fresh ginger root; 1 (7 ounce) can coconut milk; 1 teaspoon brown sugar

Paola van der Hulst Website

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This Thai-inspired coconut chicken is a one-dish meal bursting with flavor. Healthy and naturally gluten-free, this recipe is ready in 30 minutes. Serve it alongside hot white rice for a complete meal.

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Directions

Mealthy Tip

If gluten is a concern, switch out the soy sauce for a gluten-free alternative such as tamari.

Nutrition Facts

Per Serving: 715 calories; 56g fat; 16.3g carbohydrates; 43g protein; 102mg cholesterol; 266mg sodium.

Full nutrition

Amount Per Serving
Calories 715		Calories from Fat 501
% Daily Value*
Total Fat 56g		86%
	Saturated Fat 46g	231%
	Trans Fat 0.0g
	Polyunsaturated Fat 1.7g
	Monounsaturated Fat 3.9g
Cholesterol 102mg		34%
Sodium 266mg		11%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 1g	5%
	Sugars 5.6g
Protein 43g

Vitamin A 40%		Vitamin C 226%
Calcium 6%		Iron 47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Weeknight Quick And Easy Ready In 30 Chicken Date Night Asian Stovetop Coconut Milk Thai Frying Pan

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

George Delamea says:

This is a solid, if simple, stir-fry. I used a serrano pepper. It was what I could find.

Randall Hauk says:

I have to admit that I did not use the same chile here, because I've never seen one fresh (to my knowledge) and prefer the Fresno chile in my thai food. Made this for my own lunch one day because being a small-town Michigander somehow led to me feeling like Thai was my "comfort food." The zest did okay, but I think next time I might use some juice too and maybe flip the soy sauce for some fish sauce. The soy simply doesn't quite bring as much to the party as does fish sauce. Try that, too!

Anthony Cohen says:

Made this dish using tamari instead of soy sauce. Love the different gluten free options. The coconut chicken was fantastic, and paired perfectly with rice. I also added some Thai red curry.

Steven Gomes says:

Made Thai coconut shrimp instead of chicken. So much flavor and perfect when served with Jasmine rice. Only thing I changed was I left out the brown sugar.

Kaylee Adams says:

Tamari was the perfect alternative for soy sauce. I used dried cayenne instead of chile de arbol, it usually works well as a substitute. Perfect recipe, especially with basmati rice.