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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup light coconut milk |
1/4 cup lower-sodium soy sauce |
2 tablespoons fresh lime juice |
1 tablespoon grated peeled fresh ginger |
2 teaspoons thai chile paste |
1/2 teaspoon sugar |
2 thinly sliced shallots |
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1/2 teaspoon salt |
Directions:
1. Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce.
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