Preheat oven to 450 degrees. Boneless, skinless chicken breasts, cut into 3 or 4 strips lenghwise may be used instead of drumsticks. Line a baking sheet with foil for easy clean up. Spray the foil lined pan with cooking spray. Place the chicken pieces in a large container that will allow for easy tossing with the spices. To the chicken, add salt, pepper, ginger, garlic powder and cilantro. Toss the chicken to evenly distribute the spices and place on the baking pan. Spray the chicken with cooking spray and roast in preheated oven until done, about 35 to 40 minutes, turning after 20 minutes.
Meanwhile make the dipping sauce. In a medium sauce pan, mix the coconut milk, peanut butter, brown sugar, soy sauce, garlic powder, curry powder, lemon juice, vinegar, scallions and cilantro. Bring to a simmer (do not boil) and cook while stirring for 15 minutes, until thickened.
Serve chicken with dipping sauce.
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|Serving Size: 1 Serving (457g)|
|Recipe Makes: 4|
|Calories from Fat: 538 (66%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 33.9g||170 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 177.4mg||55 %|
|Sodium 1592.2mg||55 %|
|Potassium 1033.7mg||27 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 21g|
|Protein 52.1g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 821
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