Quick Skillet Thai Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
20 oz Chicken Breast Cooking Spray1 Tbsp Brown Sugar (unpacked)2 Tsp Garlic Powder1 Tsp Yellow Curry Powder1 Tsp Ground Coriander1/4 Tsp Ground Cayanne Pepper (optional - or use more if you like it spicy!)1 Tbsp Freeze Dried Cilantro1 splash of lime juice (equiv. to 1 wedge)1 Cup Thickly Sliced Sweet Onion10 oz quartered mushrooms
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.
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.
Nutritional Info 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
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