Method:Sauteing

1. Formula

1. 1 tablespoon yellow split peas
2. 1 teaspoon coriander seeds
3. 2 dried red chiles, such as Thai, cayenne or chiles de arbol
4. 1/4 cup "lite" coconut milk (see Ingredient note)
5. 2 tablespoons minced fresh ginger
6. 4 medium cloves garlic, minced
7. 2 tablespoons finely chopped fresh cilantro
8. 1/2 teaspoon salt, or to taste
9. 4 (4 ounce) boneless, skinless chicken breast halves, trimmed

2. Nutrition Information

• Calories: 167 kcal
• Carbohydrates: 6 g
• Dietary Fiber: 0 g
• Fat: 2 g
• Protein: 27 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

4. Remark

Notes: