Spicy Thai Chicken
Contributed by: Chris WebAdmin. of RecipesNow.com
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.
Ingredients:
- 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
Directions:
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.
Tip:
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
