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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.”
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)
1Sprinkle 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.
2For 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.
3Slice 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.