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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • 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
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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.
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