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Sweet Coconut Chicken
Source: dLife

Chicken breasts sautéed with coconut, onions, and garlic.

Rating:
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 233.1
Total Carbs 6.2 g
Dietary Fiber 1.6 g
Sugars 1.3 g
Total Fat 9.7 g
Saturated Fat 5.8 g
Unsaturated Fat 1.0 g
Potassium 418.8 mg
Protein 27.4 g
Sodium 80.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 4 1/2 Meat , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 tsp  ground coriander
1 tsp  ground cumin
0 1/2 tsp  ground cayenne (red pepper)
0 1/4 tsp  ground turmeric
2 tbsp  white wine vinegar
1 lb  boneless skinless chicken breasts
1 tsp  canola oil
1 cup  sliced white onion
2 tbsp  minced garlic
1 tbsp  fresh ginger root
14 oz  canned coconut milk
0 1/2 tsp  salt
1 cup  red bell peppers, sliced
Directions
  1. In small bowl, combine coriander, cumin, cayenne, turmeric, and vinegar. Mix well.
  2. Cut chicken into 1" cubes. Massage spice blend onto chicken.
  3. In large skillet, heat oil to medium-high. Cook chicken 2 to 3 minutes on all sides. Transfer to plate.
  4. Return pan to heat, combine onion, garlic, and ginger. Sauté 2 minutes. Add coconut milk and season with salt. Stir constantly and bring to boil.
  5. Return chicken to coconut milk mixture, lower heat, and simmer 5 to 6 minutes on each side, until chicken internal temperature reaches 165°F.
  6. Transfer chicken to serving dish.
  7. Return skillet to high heat. Bring sauce to boil and cook for 4 minutes. Pour sauce over chicken and garnish with red bell peppers slices.

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