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Spicy Thai Chicken

Contributed by: Chris WebAdmin. of

Salsa is the surprise ingredient in a Thai-and-trendy chicken dish that's bursting with flavor. Evaporated milk delivers a creamy smoothness that's much lower in fat than a traditional Thai coconut cream-based sauce. Serve over hot cooked vermicelli noodles or rice.


  • 1 tsp vegetable oil 5 mL
  • 1 lb boneless skinless chicken breasts cut into strips 500 g
  • 1/2 cup chopped onion 125 mL
  • 3/4 cup medium salsa 175 mL
  • 1/4 cup light peanut butter 50 mL
  • 1 cup 2% Evaporated Milk 250 mL
  • 1 tsp cornstarch 5 mL
  • Salt and pepper
  • Chopped fresh cilantro or parsley


In large nonstick skillet, heat oil over medium-high heat; cook chicken and onion, stirring, until chicken is browned all over. Stir in salsa and peanut butter.

Combine evaporated milk and cornstarch; gradually stir into skillet. Cook, stirring, over medium heat until boiling and thickened. Season with salt and pepper to taste. Serve garnished with cilantro.


For authentic Thai flavors, serve with wedges of fresh lime and chopped peanuts.

Serving Size: Makes 4 servings

Nutritional Information: Per serving: 303 Calories, 35 g Protein, 11 g Fat, 16 g Carbohydrate, Good source of calcium

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