- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 247.6
- Total Fat: 4.3 g
- Cholesterol: 105.1 mg
- Sodium: 107.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.3 g
- Protein: 39.2 g
Quick Skillet Thai ChickenSubmitted by: LIMITEDGRACE
IntroductionI 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.)
2 Chicken Breast Halves (roughly 1.5lbs)
1/4 Cup 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)
1/4 Cup Thickly Sliced Sweet Onion
**Calorie calculation does not include any rice or sauce - just the seasoned chicken and onions.
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.