Spicy Chicken With Coconut Lime Sauce Recipes

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COCONUT-LIME CHICKEN

Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16



Coconut-Lime Chicken image

Steps:

  • In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.

1 cup uncooked jasmine rice
1 cup water
3/4 cup light coconut milk
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon honey
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons canola oil
1 teaspoon sesame oil
1/4 cup sweetened shredded coconut
1 tablespoon minced fresh cilantro

SPICY CHICKEN WITH COCONUT LIME SAUCE

From a Tyson chicken cookbook. This recipe was a contest winner and was submitted by Melissa Gilbert of Frederick, MD. I haven't tried it yet.

Provided by Oolala

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15



Spicy Chicken With Coconut Lime Sauce image

Steps:

  • In a large, nonstick frypan, place oil over medium-high heat.
  • Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
  • To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
  • Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
  • Remove and discard the peppers.
  • To serve, place rice in serving platter and then top with chicken mixture.
  • Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.

4 chicken thighs
4 chicken legs, drumsticks
3 tablespoons peanut oil
1/2 cup green onion, sliced
1/2 cup salsa
1 tablespoon garlic, minced
2 dried red hot peppers
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 1/2 ounce) can coconut milk
1/2 cup fresh lime juice
3 cups rice, cooked
1 lime, sliced (optional)
1/2 cup coconut, grated

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