LOW Carb: T's Grilled Coconut Ginger Chicken

T’s Grilled Coconut Ginger Chicken

So if you want your guests and family to go nuts for your cooking and to keep them from going to the fast food joints that are killing us, then just give this a try….everyone raves about this stuff….

1.5 lb skinless boneless chicken breasts
1.5 cup coconut milk
2 cloves garlic,
crushed 1.5 tsp. Red Curry Paste
1.5 tbsp. chopped FRESH ginger
1.5 tbsp. Kikkoman soy (don’t substitute a different soy sauce…seriously it affects the taste BIGTIME)
3/4 cup chopped cilantro
Pinch of cayenne (optional)  

Directions:
(read below for your options of skewers or no skewers before you cut the chicken)

Cut the chicken into thin strips, about 1/2 inch wide and 4 inches long. Place in a medium bowl or a plastic bag.

In another bowl, combine the coconut milk, garlic, curry paste, ginger, soy sauce, and cilantro.

Combine with the chicken strips.

Cover and marinate in the refrigerator at least 60 minutes or overnight.

(optional)Buy some skewers and hey if they are made of wood then presoak 12 bamboo skewers in cold water for 30 minutes. Weave the chicken strips onto the skewers. If you don’t want skewers, then don’t cut the chicken….so there ya go!

Grill the chicken skewers over a hot barbecue for about 2 minutes on each side. 

Note: if you don't have a barbecue, cut the chicken into 1 inch cubes instead of strips.
After marinating, place the chicken cubes on a baking sheet in an oven preheated to 425F (22C), and bake for 17 minutes.

Serves 4 Low cal, LOW carb about 3 carbs per serving, LOW fat 2 gm/serv

I am SO making this this weekend.... sounds wonderful!

Now this I can get into!!  All my fav flavors.

Thanks!

Oh, yum!  I love anything with coconut or ginger.

Why do you think Kikkoman is better soy sauce than other brands?  Just curious...richer flavor, less salty, or what?

I have spent a lot of time in Asia and the soy sauce there tastes so much better than it does here.  It seems to have a deeper flavor.

Jean

kikkoman is one of the rare few that is still "brewed" and fermented.  i agree that some of the other authetic asia ones are really good, but getting them and making sure they fit the dish is another problem.  So kikkoman is consistent in quality.  i substitute it often for "fish sauce" in the thai dishes I make.  It makes anything with lemongrass taste outstanding!

T.

I forgot to mention, you could do a low carb sweet and sour sauce to dip in...or even a thai peanut sauce that would be adapted to low carb...  that would be a great addition to this!

T.

Are you a chef? Your recipes sound delicious.

No, no, no...I simply loved food enough to cook it and I was lucky that I learned the tastes that I liked and others seemed to enjoy what I could burn on the grill....hehe

I took a lot of cooking classes from williams sonoma and from there I started watching what worked in the dishes that I loved and started adding them to other thing that I knew I liked...

not to mention...my ability to cook never hurt my ability to find great ladies to date...wink, wink...

hehe

T.

I made this over the weekend and everyone loved it, even my picky 12 yr old daughter!
Thanks for the great recipe!