Name: Baked Coconut-Ginger Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 1/2 - 3 lbs. boneless, skinless chicken breasts; 1 yellow onion (coarsely chopped); 14 oz. light unsweetened coconut milk; 2 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed ); 1 Tbsp. mango chutney (or Chinese duck sauce, plus additional for serving); 4 cloves garlic (minced, about 1 Tbsp. ); 1 Tbsp. fresh ginger (peeled and minced); 2 Tbsp. fresh cilantro ((optional)); 1 lime (cut into wedges, for serving)

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Baked Coconut-Ginger Chicken

Jessica Braider

Scramble subscriber Jill Thaxton of Del Rio, Texas threw together this Thai flavored chicken and the result was Thai-licious! It's creamy, savory, and just a tiny bit sweet.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Dish

Cuisine American, Asian

Servings servings

Calories 223 kcal

Ingredients

2 1/2 - 3 lbs. boneless, skinless chicken breasts
1 yellow onion coarsely chopped
14 oz. light unsweetened coconut milk
2 Tbsp. reduced-sodium soy sauce or use any variety, use wheat/gluten-free, if needed
1 Tbsp. mango chutney or Chinese duck sauce, plus additional for serving
4 cloves garlic minced, about 1 Tbsp.
1 Tbsp. fresh ginger peeled and minced
2 Tbsp. fresh cilantro (optional)
1 lime cut into wedges, for serving

Instructions

Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Cut the chicken breasts in half crosswise (the short way) and lay them in the pan in a single layer. Top them evenly with the onions.
In a medium bowl, combine the remaining ingredients except the lime. Whisk it together and pour it evenly over the chicken and onions.
Bake the chicken for 30 - 35 minutes until it is just cooked through, turning the chicken once after about 20 minutes. Serve it with the lime wedges.

Slow Cooker

Place all ingredients except chicken into slow cooker and stir to combine. Then place chicken into slow cooker, and turn over several times so that it will absorb the sauce. Cook on low for 8-10 hours or on high for 4-6 hours. Serve chicken topped with sauce. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the onion, peel the garlic, peel and mince the ginger, combine (and refrigerate) the ingredients for the sauce.

Scramble Flavor Booster: Use the cilantro and add 1/2 tsp. chili garlic paste, Asian chili sauce, or crushed red pepper flakes to the sauce before baking the chicken.

Tip: Cutting boneless chicken breasts in half crosswise (the short way) helps them cook more quickly and evenly.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 223kcalCarbohydrates: 6gProtein: 31gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 91mgSodium: 342mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 296IUVitamin C: 7mgCalcium: 20mgIron: 1mg

Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Low Carb, Low Fat, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Winter

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