Side Pannel
Spicy Thai Chicken #1
Spicy Thai Chicken #1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Diabetic, Poultry, Thai
Ingredients List
- 1/2 sm Red Bell Pepper, chopped
- 2 tb White Vinegar
- 1/4 ts Red Pepper Flakes
- 1 pk Equal
- 2 Chicken Breasts, skinned
- Lime Wedges, for garnish
Directions
A perfect accompaniment to brown or white rice. This recipe can easily be
doubled.
Puree red pepper with vinegar in a blender or food processor.
Pour into a saucepan, add red pepper flakes and bring the mixture to a
boil.
Reduce to a simmer and cook for 3 minutes.
Remove from the heat and let the sauce cool.
When cooled, stir in the Equal.
Broil chicken breasts for 10 minutes, or until browned; turn chicken and
broil approximately 5 minutes more.
Place each chicken breast on a bed of rice. Divide spicy sauce and ladle
over the top of the chicken.
Garnish with lime wedges and serve.
Yield: 2 servings
One Serving = 1 chicken breast, 4 ounces Calories: 195 Protein: 35 g Fat: 4
g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81 mg
Potassium: 355 mg
Exchange: 4 Lean Meat
Shared by: Norman R. Brown
doubled.
Puree red pepper with vinegar in a blender or food processor.
Pour into a saucepan, add red pepper flakes and bring the mixture to a
boil.
Reduce to a simmer and cook for 3 minutes.
Remove from the heat and let the sauce cool.
When cooled, stir in the Equal.
Broil chicken breasts for 10 minutes, or until browned; turn chicken and
broil approximately 5 minutes more.
Place each chicken breast on a bed of rice. Divide spicy sauce and ladle
over the top of the chicken.
Garnish with lime wedges and serve.
Yield: 2 servings
One Serving = 1 chicken breast, 4 ounces Calories: 195 Protein: 35 g Fat: 4
g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81 mg
Potassium: 355 mg
Exchange: 4 Lean Meat
Shared by: Norman R. Brown
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