Creamy Cilantro Lime Chicken with Coconut milk
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cloves garlic | Washed, peeled and grated |
| 1 teaspoon ground ginger | |
| 1 cup fresh cilantro | |
| 2 tablespoons fresh lime juice | |
| ½ teaspoon fresh lime zest | |
| ¼ cup light soy sauce | |
| 2 tablespoons sugar | |
| 1/4 teaspoon ground ginger | |
| 4 oz. canned chili pepper | |
| 2 lbs. meatless chicken t | Cut into pieces |
| ¼ cup canola oil | |
| 2 cups plain nonfat yogurt | |
| 1 (14 oz.) can coconut milk |
Directions:
| Steps: | Directions: | Critical Control Point Quality Assurance |
| 1 | In a blender or food processor, combine garlic, chili peppers, ginger, cilantro, lime juice, lime zest, soy sauce, sugar, yogurt and coconut milk. Process until smooth. | |
| 2 | In a large skillet over medium high heat, heat oil. Cook Chicken. Pour sauce over chicken and heat through. Serve over rice or pasta. | Cook until internal temperature reaches 165 degrees F. |
