This is an easy and quick recipe for boneless chicken breasts. The breasts can be broiled rather than grilled. Any type of hot chili peppers will work. I used Jalapeno only because I had some on hand. Red Thai chili pepper would kick up the heat level. If you use light coconut milk you will defenitely need to thicken the sauce with a cornstarch slurry.
I served the chicken with brown rice and steamed broccoli. I also added minced cilantro and chopped scallions as a garnish.
Spicy Asian food lends itself to wine that has a bit of residual sugar, medium body with supple acidity. A not too sweet slightly dry Gewurztraminer works as would a Pinot Griz. I chose a 2008 Castello Di Amorosa Anderson Valley Gewurztraminer. The wine has flavors of delicate pear plus mild spice and balanced acidity. It worked well slightly chilled.
Ingredients
- 1 lb chicken breast, boneless without skin
- 2 cloves garlic, pressed/creamed
- 1 ea Jalapeno green chili, diced
- 3/4 inch piece fresh ginger, peeled and diced
- 5 Tbs cilantro, chopped
- 1 ea lime, grated for rind
- 3 Tbs lime juice
- 2 Tbs light soy sauce
- 1 Tbs sugar, I used baker's superfine
- 1 cup coconut milk
- 1/2 cup cilantro, minced (for garnish)
- 2 ea scallions, chopped (for garnish)
- 2 Tbs cornstarch slurry (if needed to thicken sauce)
Directions
- Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast to allow marinade to penetrate. Place breasts in a nonmetallic dish
- Put the garlic, chili, ginger, cilantro, lime rind, and juice, soy sauce, sugar and coconut milk in a blender and process until a smooth puree forms.
- Spread the marinade over the chicken to coat completely. Cover the dish and refrigerate for at least 1 hour or longer if desired.
- Remove chicken from the marinade and drain off the excess. Grill the breasts over high heat until slightly brown and thoroughly cooked. About 15 minutes total.
- Meanwhile, place the remaining marinade in a saucepan and bring to a boil. Lower the heat and simmer for several minutes. If necessary add cornstarch slurry to thicken the sauce more.
- Serve sauce, minced cilantro and chopped scallions.
Toolbox
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 198g | |
Recipe makes 4 servings | |
Calories 297 | |
Calories from Fat 177 | 60% |
Total Fat 20.54g | 26% |
Saturated Fat 13.11g | 52% |
Trans Fat 0.11g | |
Cholesterol 58mg | 19% |
Sodium 519mg | 22% |
Potassium 415mg | 12% |
Total Carbs 9.04g | 2% |
Dietary Fiber 0.9g | 3% |
Sugars 4.03g | 3% |
Protein 21.02g | 34% |