Thai Chicken
The spiciness of this Thai chicken is best paired with the cool sweetness of fresh fruit salsa.
MARINADE
1/4 cup fresh lemon juice
3 tablespoons low-sodium soy sauce
1 tablespoon canola or vegetable oil
1 tablespoon coarsely ground pepper
6 cloves minced garlic
2 teaspoons ground coriander
1/2 teaspoon salt
CHICKEN
2 to 3 (12 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into strips
1/2 cup fresh cilantro, coarsely chopped
Combine all marinade ingredients in a zip-seal plastic bag. Add chicken and seal bag. Refrigerate, turning bag occasionally, for at least 30 minutes or up to 24 hours.
When you are ready to cook, position oven broiler rack about 5 inches from heating element; preheat broiler. Lightly coat baking sheet or broiler pan with cooking spray.
Remove chicken from bag and discard marinade. Place chicken in a single layer on prepared pan. Broil, turning once, for about 5 to 6 minutes or until chicken is lightly browned and thoroughly cooked.
Garnish servings with cilantro.
If you prefer, cook the Thai Chicken on the grill, about 4 to 5 minutes on each side. Accompany chicken with a fresh fruit salsa or with slices of fresh pineapple, mango, and papaya.
3 teaspoons jarred minced garlic may be substituted for fresh minced garlic.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings12
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- PER SERVING
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Calories47
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Calories from Fat21%
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Total Fat1g
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Total Carbohydrate1g
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Protein8g
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Cholesterol20mg
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Sodium186mg
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- DAILY VALUE
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Vitamin A2%
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Vitamin C4%
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Calcium1%
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Iron1%
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- DIETARY EXCHANGES
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Very Lean Meat1
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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