Thai Chicken

Name: Thai Chicken
Total time: 20 min
Ingredients: 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 cup 1 recipe Coconut Rice with Snow Peas (see associated recipe); 1 tablespoon chopped dry-roasted peanuts

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Total: 20 minutes

Author : Diabetic Living Magazine

Instructions

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Step 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 degrees F), turning once halfway through cooking time. Remove the chicken from the skillet; cover to keep warm.

Step 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.

Step 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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