So you’re craving Thai takeout and all that’s in your fridge are some forlorn looking chicken breasts? How about incorporating some classic Thai flavors (without eating your weeks worth of calories in one sitting)? This simple recipe will work wonders- you’ll wish you had tried it sooner!
Thai food has always been one of my favorites and it just so happens that one of the best restaurants in the area is within walking distance of my place- which isn’t always a good thing. 😉 I love Thai for all it’s unique flavors… there isn’t really anything that can compare in my opinion. While it does taste amazing, it’s nothing that I would ever go to the trouble of making at home. The typical Thai dish has a multitude of ingredients that are not only hard to find, but time consuming to prepare. For that reason takeout usually wins.
But while takeout sure does taste good, it’s not always practical for me to indulge in on a more-than-regular basis (especially when I’m weeks away from a fitness competition). Unfortunately, I still crave Thai, so I came up with with a simple, yet flavorful recipe that will satisfy my cravings and leave my contest diet in tip top shape. Thai takeout (aka. fatty meats drowned in oil and sugar) don’t exactly qualify as healthy- luckily for me (and you) the use of fresh ingredients and spices can bring together all the great flavors you crave without the added calories (and often accompanied food coma).
Not only did this recipe taste great, but I loved how the chicken stayed so moist- often times cooking chicken breasts results in an overly dry meat, only partially disguised by an overuse of spices or sauce. No need for that here! I made a 2lb batch and froze half to save for later. Enjoy!
Coconut Thai Chicken
- 2lb chicken breast (~8 large breasts)
- 4 cloves minced garlic
- 4 Tbsp reduced sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp coconut oil, melted
- 1 tsp lemon juice
- 1 cup fresh cilantro
- optional: dried shredded coconut
- Blend all ingredients (except the chicken) in a food processor until smooth.
- Place chicken breasts in large freezer bag and cover with blended ingredients. Let marinade in fridge overnight (or for at least an hour if time does not permit).
- Cook (or grill) in a saucepan over medium high heat (flipping halfway) until cooked through.
- Let stand for a few minutes before serving to assure the meat remains nice and juicy!
- You may also choose to sprinkle some of the coconut on top =)