Thai Chicken Strips with Lime & Coconut Rice | Healthy Recipe


Thai Chicken Strips with Lime & Coconut Rice slimming world friendly

I love trying out new ideas and recipes, but one cuisine that I don't cook enough is Thai. I really enjoy spicy food (as long as it is hot enough to still have flavour!) and also love a cool Thai Green Curry.

I had some chicken to use up the other day, and decided to go for a Thai style meal. This is my take on some Thai Green Chicken Strips and some Delicious Coconut and Lime Rice.

The good thing about cooking fresh meals at home is that you can control exactly how much, or how little, spice you want in the dish. 

I recommend tasting the Thai Paste for the chicken before adding any chicken to it, so that you can add more spice if needed. 

Thai Chicken Strips with Lime & Coconut Rice slimming world friendly

The rice is really simple to make, and I used a traditional Thai Jasmine rice.

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Thai Chicken Strips with Lime & Coconut Rice slimming world friendly


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Thai Chicken Strips with Lime & Coconut Rice



Extra Easy Syn Value: 2.5 Syns

Healthy Extras: None

All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.




You will need:

Thai Chicken:

2 Shallots, peeled
2 large garlic cloves
A few fresh coriander leaves
1/2 tsp lazy ginger
1/2 tsp lemongrass (I used this)
1 red chilli, finely chopped
Juice and zest of 2 limes
1 tbsp of Fat free natural Greek yogurt
2 skinless chicken breasts cut into strips, or some chicken mini fillets

For the rice:

250g jasmine rice
1 tbsp desiccated coconut
Juice 1 lime
Fresh coriander, roughly chopped

Method:


Add the shallots, garlic, coriander, ginger, lemongrass, chilli, lime juice and zest and yogurt to a blender. Blitz to form a smooth paste.

Add the chicken strips to the paste mix, and move around to get an even coating.

Spray a frying pan with low calorie cooking spray, then add the strips to the heated pan.

Cook for around 6 mins on each side, depending on the thickness of the strips, or until the chicken is fully cooked through. Always check before serving.

While the chicken is cooking, boil the rice as per the pack instructions. 

Add the coconut about 5 mins before the end of the cooking time. 

Drain the rice and then stir in the lime zest and juice, and the coriander.

Notes

I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. 

All images and content on Sugar Pink Food is copyright protected.

If you wish to share this recipe, then please do so by using the share options provided. Do not screenshot or post recipe or content in full

L x

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