Ww 8 Points Thai Coconut Chicken
Indulge in the rich and aromatic flavors of this WW 8 Points Thai Coconut Chicken, a delightful fusion of Thai-inspired spices and wholesome ingredients, perfect for a light yet satisfying meal. This recipe features tender, skillet-seared chicken strips simmered in a creamy blend of light coconut milk, low-sodium chicken broth, and fragrant curry powder, balanced with a hint of lime juice, fish sauce, and a touch of sweetness from brown sugar. Crisp red bell peppers, vibrant julienned carrots, and fresh scallions add texture and color, while a garnish of chopped cilantro brings the dish to life. Ready in just 35 minutes, this quick and healthy recipe makes a perfect weeknight dinner, served solo or with a side of fluffy brown rice. Packed with bold flavors and only 8 Weight Watchers points per serving, it’s a guilt-free way to enjoy Thai cuisine from the comfort of your home!
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Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 cup Light coconut milk
- 0.5 cup Low-sodium chicken broth
- 2 teaspoons Curry powder
- 1 teaspoon Ground ginger
- 2 cloves Garlic, minced
- 1 whole Red bell pepper, thinly sliced
- 1 whole Carrot, julienned
- 2 stalks Scallions, thinly sliced
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 spray Cooking spray
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Cooked brown rice (optional, for serving)
Directions
Step 1
Begin by cutting the chicken breasts into bite-sized strips.
Step 2
Heat a large, non-stick skillet or wok over medium-high heat. Lightly coat it with cooking spray.
Step 3
Add the chicken strips to the skillet and cook for 5-6 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 4
In the same skillet, add the minced garlic, curry powder, and ground ginger. Cook for 1 minute until fragrant.
Step 5
Pour in the light coconut milk and chicken broth. Stir well to combine.
Step 6
Add the fish sauce, lime juice, and brown sugar to the skillet. Stir to dissolve the sugar.
Step 7
Add the red bell pepper and carrot to the liquid. Reduce the heat to medium and simmer the mixture for about 10 minutes, or until the vegetables are tender.
Step 8
Return the cooked chicken to the skillet, stirring to coat it well in the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
Step 9
Sprinkle the sliced scallions and fresh cilantro over the dish just before serving.
Step 10
Serve hot with cooked brown rice on the side if desired. Enjoy your flavorful WW 8 Points Thai Coconut Chicken!
Nutrition Facts
| Serving size | (1508.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1418.4 |
| Total Fat 32.1g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 385.6mg | 0% |
| Sodium 3098.0mg | 0% |
| Total Carbohydrate 121.7g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 18.4g | |
| Protein 156.9g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 191.2mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 2178.9mg | 0% |
Source of Calories