Ginger-coconut chicken
51
- Makes4 Servings
Jodi Pudge
Ingredients
1 piece 15 x 15-in. parchment paper
4 small skinless, boneless chicken breasts, about 600 g
1/2 cup light coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
4 tsp finely grated fresh ginger
2 garlic cloves, minced
1 green onion, thinly sliced
1 tsp finely-chopped, fresh red chilies
FOR SAUCE
1/4 cup light coconut milk
1 green onion, thinly sliced
Instructions
Fill a medium pot with about 4 cups of water (water should not touch bottom of steamer basket). Bring to a boil over medium-high. Cut out a 15 x 15-in. piece of parchment paper. Trim off corners. Fit parchment in a steamer basket, creating a bowl shape. Arrange 4 small skinless, boneless chicken breasts (about 600 g) in a single layer at the base of the paper bowl.
Stir 1/2 cup light coconut milk with 1 tbsp each of fish sauce and brown sugar, 4 tsp finely grated ginger and 2 minced garlic cloves. Pour over chicken. Sprinkle 1 thinly sliced green onion and 1 tsp finely chopped fresh red chili pepper overtop. Pull edges of parchment paper toward the centre, partially covering the chicken. Place the steamer basket over the boiling water. Steam, covered with a tight-fitting lid (or foil), until chicken is cooked through, 30 to 35 min.
Transfer chicken to serving plates, leaving liquid behind. Cover chicken with foil to keep warm. Pour liquid from parchment into a small saucepan. Bring to a boil and reduce to about 1/2 cup, 8 to 10 min. Whisk in 1/4 cup light coconut milk and 1 thinly sliced green onion and drizzle over chicken.
Nutrition (per serving)
Calories 224, Protein 35g, Carbohydrates 6g, Fat 6g, Sodium 444mg.
Craving Thai? Here’s an easy take on coconut chicken that’s super-healthy and still bursting with flavour — and it’s only 431 calories!
Lean Steam:
It’s one of the healthiest ways to cook foods without adding extra fat. Steaming also keeps meat moist and flavourful.
Brown rice:
Bring 1 cup brown rice and 2 1/2 cups water to a boil in a medium pot. Reduce heat and simmer, covered, until water is absorbed, 30 min.
Serves 4 | Per serving 171 calories, 4 g protein, 35 g carbs, 1 g fat, 2 g fibre, 8 mg sodium.
Carrot-cilantro salad:
Peel long ribbons from 2 large carrots, turning after every 3 peels, into a large bowl. Stir in 2 tbsp lime juice and 2 tsp brown sugar. Toss to coat. Stir in 2 cups chopped cilantro and serve.
Serves 4 | Per serving 31 calories, 1 g protein, 8 g carbs, 1 g fibre, 38 mg sodium. Excellent source of vitamin A.
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