Thai-Style Chicken and Veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.9
  • Total Fat: 6.6 g
  • Cholesterol: 32.9 mg
  • Sodium: 150.3 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Thai-Style Chicken and Veggies calories by ingredient
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Number of Servings: 8


    2 tsp Vegetable Oil

    16 oz chicken breast

    1 C. shredded carrots

    1 Large onion

    3 Large garlic cloves

    3 inch piece of fresh ginger root

    1 serrano or jalapeno pepper

    1 red bell pepper

    1 C. Rachel Ray's chicken stock (fewer calories and sodium)

    3/4 C. coconut milk (if you can find light coconut milk, there will be less calories than what I calculated)

    1 10 oz box frozen peas

    20 fresh basil leaves

    1/4 C. fresh cilantro leaves

    Zest and juice of 1 lime

    Salt and Pepper


Heat a large skillet over medium-high heat with 1 tsp of the oil, add chicken, season it with salt and pepper and brown it for 5 minutes. Remove chicken to plate. Add remaining 1 tsp of oil to skillet, then add carrots, onion, garlic, ginger, hot pepper and bell pepper and cook, stirring frequently for 2-3 minutes. Add chicken stock and coconut milk, turn the heat up to high and simmer for 5 minutes. Return the chicken to the skillet and cook for another 3-4 minutes or until cooked through. Add the peas, basil, cilantro, lime zest and juice and cook for 1 more minute or until cooked through.

You can serve it with the Ginger-Lemon Rice recipe that I have also posted.

Number of Servings: 8

Recipe submitted by SparkPeople user DACQUISTO.

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