Cut chicken into thin strips. Saute' chicken, garlic, White onion & salt, add soy sauce & teriyaki sauce. Cook thoroughly.
Reduce heat to med-low, add coconut milk and chili garlic paste
simmer for 4-5 minutes, stirring occasionally untill hot.
Final product should have a soup like consistancy.
Present meal in bowls on top of a dinner plate with the steamed rice on the side add green onion garnish to top of chicken bowl.
Note:(Diner may wish to mix rice and Coconut Chicken together). Add a nice garden salad with asian sesame dressing to complete the meal. Enjoy!
To vary the spice level of this dish, add more or less garlic/chili paste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (524g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 333 (33%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 30.9g||154 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 109.5mg||34 %|
|Sodium 425.5mg||15 %|
|Potassium 1003.6mg||26 %|
|Total Carbohydrate 115.7g||34 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 111.2g|
|Protein 56.2g||80 %|
Powered by: USDA Nutrition Database
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: 1024
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