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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

217 calories; 9.3 g total fat; 2.4 g saturated fat; 66 mg cholesterol; 266 mg sodium. 376 mg potassium; 4.1 g carbohydrates; 1 g fiber; 1 g sugar; 28.4 g protein; 345 IU vitamin a iu; 7 mg vitamin c; 16 mcg folate; 25 mg calcium; 2 mg iron; 47 mg magnesium;

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Rating: 5 stars
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. Read More