In a small bowl, whisk together 1 tbsp. Coconut milk, 1tsp. Honey and 1 tsp. Lime juice. Set aside.
In a large bowl, combine remaining 1/3 cup coconut milk, 2 tbsp. Honey and 1 tbsp. Lime juice with soy sauce, garlic and spices.
Add chicken, coating well. Marinate 15 minutes.
Meanwhile, bring medium pot of salted water to boil. Add snap peas and cook for 1 minute then drain. Transfer to a medium bowl and toss with reserved coconut-honey sauce.
Preheat grill or pan to medium. Grill until browned and crisped on each side; cooked through.
Serve with sugar snap peas and rice.
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|Serving Size: 1 Serving (1194g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1291 (48%)|
|Amt Per Serving||% DV|
|Total Fat 143.4g||191 %|
|Saturated Fat 29.7g||149 %|
|Monounsaturated Fat 58.9g|
|Polyunsanturated Fat 30.5g|
|Cholesterol 371.9mg||114 %|
|Sodium 5382.5mg||186 %|
|Potassium 2127.6mg||56 %|
|Total Carbohydrate 205.5g||60 %|
|Dietary Fiber 11.6g||47 %|
|Sugars, other 193.9g|
|Protein 140.8g||201 %|
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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: 2705
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