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Garlic Coconut Chicken

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 4

Chicken breast tenders baked with vegetables and coconut milk and served over rice.


  1 packet (1.05 ounces) MAGGI SO JUICY Savory Garlic & Tomato Seasoning with a Hint of Chili

  1 1/4 lbs boneless, skinless chicken breast tenders

  1 large red or green bell pepper, thinly sliced

  1 small onion, thinly sliced

  1 piece (1-inch) fresh ginger, peeled and crushed or finely chopped

  1/4 cup lite coconut milk, water or dry white wine

  Steamed jasmine or brown rice (optional)

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PREHEAT oven to 350° F. Tear open the top part of the seasoning packet and remove cooking bag.

PLACE chicken, bell pepper, onion, ginger and coconut milk inside cooking bag. Open lower part of packet and sprinkle seasoning inside bag. Use the tie provided to close the cooking bag. Coat ingredients evenly by gently mixing and turning the cooking bag. Lay the bag flat in an ovenproof dish and spread out ingredients in a single layer. Place on the lower-middle rack of the oven. Remove all racks above the dish as the bag expands during cooking.

BAKE for 30 to 35 minutes or until chicken is cooked through. Let stand for 2 to 3 minutes before carefully cutting open the cooking bag. (CAUTION: THE STEAM WILL BE VERY HOT.) Serve with rice.