This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.
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Serving Size: 1 recipe (439g) | ||
Recipe Makes: 1 | ||
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Calories: 146 | ||
Calories from Fat: 29 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 517.6mg | 18 % | |
Potassium 755.2mg | 20 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 15.1g | ||
Protein 9.7g | 14 % | |
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: 146
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