Spicy Coconut Ground Chicken

About This Recipe

A 20-minute recipe for ground chicken cooked with spices, gochujang, honey, and reduced fat coconut milk.

Ingredients

• 1 lb Ground Chicken (97% lean)
• 1 Tbsp Paprika
• 1 tsp Ground Ginger
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt (1/4 tsp table salt)
• 1/2 tsp Ground Coriander (optional)
• 2 Tbsp 60g Gochujang or Comparable Hot Chili Paste
• 2 Tbsp 42g Honey
• 13.5 oz can Light Unsweetened Coconut Milk

Instructions

1. Heat a skillet over medium heat with nonstick cooking spray. Add the ground chicken to the skillet and mix the dry spices together in a small bowl. Add the mixed spices to the chicken and use a spatula to stir everything together. Fully cook the chicken until no pink remains.
2. Add the chili paste and honey to the cooked chicken, stirring until evenly incorporated.
3. Add the coconut milk and stir until you can no longer see any white from the milk. Continue cooking for 8-10* minutes, stirring occasionally, until the mixture thickens. Remove from the heat and serve.