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An entree that's sure to please picky eaters at your table, this Thai-inspired chicken recipe with coconut rice and snow peas is a great choice for a weeknight dinner. Double the chicken to serve more or to have extra on hand to pair with the leftover rice the next day.

Diabetic Living Magazine; updated September 2022




Snow Pea & Coconut Rice
Chicken & Peanut Sauce


Instructions Checklist
  • To Prepare Rice: In a medium saucepan combine the water, coconut milk, rice and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

  • Place pea pods on top of rice. Cover and cook about 5 minutes more or until rice and vegetables are nearly tender; there may still be some liquid. Remove from heat; let stand, covered, for 5 minutes.

  • Gently stir to combine and sprinkle with toasted nuts.

  • Meanwhile, prepare the chicken: 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.

  • 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 1 cup Snow Pea & Coconut Rice (reserve leftovers for another use) and top the with the sauce. Sprinkle with the remaining 1 tablespoon cilantro and, if desired, peanuts.

Nutrition Facts

1 chicken breast half, 1 cup rice and 3 tablespoons sauce
217 calories; protein 28.4g; carbohydrates 4.1g; dietary fiber 1g; sugars 0.8g; fat 9.3g; saturated fat 2.4g; cholesterol 65.8mg; vitamin a iu 344.8IU; vitamin c 7mg; folate 16.4mcg; calcium 25.3mg; iron 1.5mg; magnesium 47.3mg; potassium 375.6mg; sodium 265.9mg.

4 lean protein, 1/2 fat