Recipe Image

Thai Chicken

  • 10 m
  • 20 m
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)
    • 1 tablespoon chopped dry-roasted peanuts (optional)


  • 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.
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