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Thai Chicken
Thai Chicken
1 Review
From: Diabetic Living Magazine
A 20-minute entree that's sure to please picky eaters at your table, this Asian-inspired Thai chicken recipe is a great choice for last-minute dinners. If you have a little extra time, pair it with flavored rice and crisp-tender pea pods (see associated recipe) for a complete meal.
- By: Diabetic Living Magazine
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 2 small skinless, boneless chicken breast halves (8 to 10 ounces total)
- ⅛ teaspoon salt
- 1 teaspoon canola oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ¼ cup unsweetened light coconut milk
- 2 tablespoons chopped fresh cilantro, divided
- 1 tablespoon peanut butter
- ¼ teaspoon ground pepper
- ¼ teaspoon crushed red pepper
- 1 recipe Coconut Rice with Snow Peas (see associated recipe) (optional)
- 1 tablespoon chopped dry-roasted peanuts (optional)
- Associated Recipes:
- Coconut Rice with Snow Peas
Preparation
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Prep
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Ready In
- Sprinkle chicken with the salt. Heat oil over medium-high heat in a medium skillet. Add the chicken; reduce heat to medium. Cook for 8 to 12 minutes or until the chicken is no longer pink (170°F), turning once halfway through cooking time. Remove the chicken from the skillet; cover to keep warm.
- For sauce, add ginger and garlic to the skillet; cook about 30 seconds or until fragrant. Whisk together coconut milk, 1 tablespoon cilantro, the peanut butter, ground pepper, and crushed red pepper in a small bowl. Add mixture to the skillet. Cook and stir over medium-high heat until bubbly.
- Slice the chicken. Place the chicken atop Coconut Rice with Snow Peas (if desired) and top the with the sauce. Sprinkle with the remaining 1 tablespoon cilantro and, if desired, peanuts.
- Serving size: 1 chicken breast half and 3 tablespoons sauce
- Per serving: 217 calories; 9 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 28 g protein; 16 mcg folate; 66 mg cholesterol; 1 g sugars; 345 IU vitamin A; 7 mg vitamin C; 25 mg calcium; 2 mg iron; 266 mg sodium; 376 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 4 lean protein, ½ fat
Reviews 1
April 24, 2019
By: Bensonn
Very good, but I recommend using crunchy peanut butter for added crunch along with the roasted peanuts and leaving the almonds out of the coconut w/ snow peas recipe. I also recommend making a double sauce portion and 1.5x the chicken to have some leftovers.
