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Thai Chicken

Thai Chicken created by PaulaG

Love the combination of peanut butter and coconut milk in this delicious-sounding chicken dish. Recipe is from my BH & G magazine - Diabetes, Love What You Eat. Only 4 grams of carbs per serving - 1 chicken breast half and 3 tbsp. sauce.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Sprinkle chicken with the salt. In a medium skillet heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. Remove chicken from skillet; cover to keep warm.
  • Add ginger and garlic to skillet; cook about 30 seconds or until fragrant. In a small bowl whisk together coconut milk, 1 tablespoons cilantro, peanut butter, black pepper and crushed red pepper flakes. Add mixture to skillet. Cook and stir over medium-high heat until bubbly.
  • Slice chicken and serve over rice (see recipe for coconut rice with snow peas, if desired). Top chicken with coconut-peanut butter sauce. Sprinkle with remaining cilantro and chopped peanuts.
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RECIPE MADE WITH LOVE BY

@DailyInspiration
Contributor
@DailyInspiration
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"Love the combination of peanut butter and coconut milk in this delicious-sounding chicken dish. Recipe is from my BH & G magazine - Diabetes, Love What You Eat. Only 4 grams of carbs per serving - 1 chicken breast half and 3 tbsp. sauce."
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  1. PaulaG
    Perfect for the 2 of us. The recipe went together quickly and in a matter of minutes dinner was being served. This recipe goes very well with Recipe #493322 as the 2 together use a whole can of coconut milk. Made for ZWT9.
    Reply
  2. PaulaG
    Thai Chicken Created by PaulaG
    Reply
  3. PaulaG
    Thai Chicken Created by PaulaG
    Reply
  4. DailyInspiration
    Love the combination of peanut butter and coconut milk in this delicious-sounding chicken dish. Recipe is from my BH & G magazine - Diabetes, Love What You Eat. Only 4 grams of carbs per serving - 1 chicken breast half and 3 tbsp. sauce.
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