Skinny Coconut Chicken with Sweet Thai Dipping Sauce
Skinny Coconut Chicken with Sweet Thai Dipping Sauce is an Asian recipe that serves 4. One serving contains 387 calories, 39g of protein, and 16g of fat. For $2.2 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It works well as an affordable beverage. It will be a hit at your The Super Bowl event. This recipe from Skinny Mom has 215 fans. If you have sweet chili sauce, panko bread crumbs, lite coconut milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 79%, this dish is pretty good. Users who liked this recipe also liked Grilled Thai-Style Chicken Thighs with Sweet-Spicy Dipping Sauce and Coconut Rice, Thai Grilled Chicken with Sweet & Spicy Dipping Sauce, and Coconut Chicken with Sweet Chili Dipping Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
black pepper, to taste
1½ pounds boneless, skinless chicken breast tenders
½ cup shredded, unsweetened coconut flake
2 tablespoons light mayonnaise
1 tablespoon lime juice
1 tablespoon lime zest
⅔ cup Thai® Kitchen Lite Coconut Milk
1 cup Panko bread crumbs
½ teaspoon salt
2 tablespoons Thai Kitchen® Sweet Chili Sauce
Equipment:
baking sheet
wire rack
baking pan
oven
Cooking instruction summary:
Preheat the oven to 375 F, lightly grease a cooling rack with nonstick cooking spray and set it on a baking sheet, then set aside. In a shallow baking dish, combine the chicken, coconut milk and lime zest. Cover and refrigerate for 15-20 minutes to marinate.In a separate shallow baking dish combine the Panko, coconut flakes, salt and pepper.When the chicken has marinated, allow the excess coconut milk to drip off back into the baking dish (then discard it), and coat each chicken tender with the Panko mixture. Set them on the prepared cooling rack/baking sheet. Spray the tops generously with nonstick cooking spray.Bake for 18-20 minutes, until golden and done.
Step by step:
1. Preheat the oven to 375 F, lightly grease a cooling rack with nonstick cooking spray and set it on a baking sheet, then set aside. In a shallow baking dish, combine the chicken, coconut milk and lime zest. Cover and refrigerate for 15-20 minutes to marinate.In a separate shallow baking dish combine the Panko, coconut flakes, salt and pepper.When the chicken has marinated, allow the excess coconut milk to drip off back into the baking dish (then discard it), and coat each chicken tender with the Panko mixture. Set them on the prepared cooling rack/baking sheet. Spray the tops generously with nonstick cooking spray.
2. Bake for 18-20 minutes, until golden and done.
Nutrition Information:
covered percent of daily need
