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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Recipe Information
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)
Instructions
Begin by cutting the chicken breasts into bite-sized strips.
Heat a large, non-stick skillet or wok over medium-high heat. Lightly coat it with cooking spray.
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.
In the same skillet, add the minced garlic, curry powder, and ground ginger. Cook for 1 minute until fragrant.
Pour in the light coconut milk and chicken broth. Stir well to combine.
Add the fish sauce, lime juice, and brown sugar to the skillet. Stir to dissolve the sugar.
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.
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.
Sprinkle the sliced scallions and fresh cilantro over the dish just before serving.
Serve hot with cooked brown rice on the side if desired. Enjoy your flavorful WW 8 Points Thai Coconut Chicken!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
