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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.9
  • Total Fat: 1.2 g
  • Cholesterol: 65.3 mg
  • Sodium: 346.1 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 27.0 g

View full nutritional breakdown of Quick Skillet Thai Chicken calories by ingredient
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Quick Skillet Thai Chicken

Submitted by: LIMITEDGRACE

Introduction

I love chicken satay but don't always have time to marinate the chicken. This has become a quick and tasty substitution in our house! (I generally just throw it together and eyeball the measurements, but this should be pretty close.) I love chicken satay but don't always have time to marinate the chicken. This has become a quick and tasty substitution in our house! (I generally just throw it together and eyeball the measurements, but this should be pretty close.)
Number of Servings: 4

Ingredients

    20 oz Chicken Breast
    Cooking Spray
    1 Tbsp Brown Sugar (unpacked)
    2 Tsp Garlic Powder
    1 Tsp Yellow Curry Powder
    1 Tsp Ground Coriander
    1/4 Tsp Ground Cayanne Pepper (optional - or use more if you like it spicy!)
    1 Tbsp Freeze Dried Cilantro
    1 splash of lime juice (equiv. to 1 wedge)
    1 Cup Thickly Sliced Sweet Onion
    10 oz quartered mushrooms

Tips

**Calorie calculation does not include any rice or sauce - just the seasoned chicken and onions.


Directions

Slice sweet onion to create wide slices. Cut chicken into small - bite sized pieces. While cutting, heat large non-stick skillet over medium heat.

Add chicken to skillet sprayed w/ cooking spray. Heat and turn chicken until thoroughly cooked through. Drain chicken (if necessary) and respray pan, adding onions. Cook over medium heat. Add brown sugar and turn heat up to medium-high. Add garlic, curry, coriander, cayanne, and cilantro. Turn chicken and onions frequently to create crisp brown edges without burning. Once all sides are nicely browned and onions are transparent, turn off heat and add lime juice. Serve immediately.

Serving suggestion: Serve over rice with your favorite peanut sauce. (Begin cooking rice once onions and chicken are cut.)

Serving Size: Makes 4 6-oz servings.






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