Crispy Coconut Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
210
protein 
28 g
sodium 
244 mg
carbohydrates 
6 g
fat 
8 g
fiber  
Trace
cholesterol 
66 mg
Servings 
4
Ingredients 

4 skinned chicken breast halves, boned and defatted
¼ cup lite coconut milk
½ cup Panko bread crumbs
1 tsp canola oil

Sauce
½ cup lite coconut milk
2 Tbsp rice vinegar
1 tsp sesame oil
1 tsp cane sugar
1 Tbsp fresh lime juice
¼ cup water
1 Tbsp low-sodium tamari sauce
1 Tbsp cornstarch mixed with 1 Tbsp water

Instructions 
  1. Combine chicken and coconut milk in a shallow bowl and marinate for at least 2 hours, turning chicken once to coat all sides.
  2. Preheat oven to 400F.
  3. Heat oil in a large sauté pan over medium-high heat. Place bread crumbs in a shallow bowl. Coat marinated chicken breast in bread crumbs and place in hot oil. Sauté chicken for 1 minute on each side. Transfer to oven and bake for 15 to 20 minutes, or until juices run clear when pierced with a fork.
  4. Combine all ingredients for sauce except for cornstarch/water mixture in a small saucepan. Bring to a boil. Add cornstarch mixture a little at a time to simmering liquid until desired thickness is reached.
  5. Serve 1 chicken breast with ¼ cup sauce
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.