¾ cup light coconut milk*
2 sliced green onions
1 ½ tablespoons minced fresh ginger
1 tablespoon lite soy sauce
1 tablespoon brown sugar or the equivalent in artificial sweetener
1 tablespoon lime juice
1 teaspoon chopped garlic
½ teaspoon ground fresh chili paste* (optional)
4 ounces of uncooked pasta
1 pound skinless, boneless chicken breasts, cut into strips
½ cup chopped fresh cilantro
*Found in the Asian section of the grocery store
In a small saucepan, combine the first eight ingredients. Simmer for 5 minutes.
Meanwhile, cook pasta according to package direction. Drain and keep warm.
Barbecue: When barbecue is hot, place chicken on grill. Spoon a couple of tablespoons of coconut sauce over chicken. Cook about 4 minutes on each side or until chicken in no longer pink.
Conventional Oven: Preheat oven to 350 degrees. Place chicken in a 9-inch by 13-inch baking pan that has been sprayed with nonstick cooking spray. Spoon a couple of tablespoons of coconut sauce over chicken. Bake for 20-30 or until chicken is no longer pink.
Add fresh cilantro to the sauce just before serving. Serve chicken with warm coconut-cilantro sauce and pasta.
Makes 5 servings
1 ½- with artificial sweetener 1
3 lean meat
Calories 226- with artificial sweetener 216
Total Fat 4g
Saturated Fat 2g
Total Carbohydrate 23g- with artificial sweetener 19g
Dietary Fiber 1g
Sugars 4g- with artificial sweetener 2g