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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


Recipe Summary

10 mins
20 mins


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.

Associated Recipes

Nutrition Facts

1 chicken breast half 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