Crunchy Chicken Chunks in Thai Peanut Sauce -Diabetic Friendly
February 27, 2012, 8:38 AM
Filed under: recipes

I am sure there are those of us out there who have friends or family who are on restrictive diets.  In our recipe category, we will also make sure to include recipes for gluten-free and those affected by diabetes.  That will also be budget friendly.  Today’s recipe I used at a dinner party for Valentine’s Day.  I found it in a the Betty Crocker Diabetes Cookbook.  Prep time 10 minutes Bake time 25 minutes.  Makes 8 servings.  I usually serve with sugar snap peas and rice to complete the meal.  This is one of my husband’s (the picky eater) favorite recipes.


1 1/2 cups of Corn flakes cereal                       1/4 tsp salt

1/2 cup original Bisquick                                1/4 tsp pepper

3/4 tsp paprika                                                   1lb boneless, skinless chicken breasts cut into 1 inch pieces

cooking spray

Thai Peanut sauce:

1/2 cup plain low-fat yogurt                                1/4 cup creamy peanut butter

1/2 cup fat-free (skim) milk                               1 tbsp soy sauce                               1/8 ground red pepper (cayenne) if desired


1.  Heat oven to 400 degrees.  Line Jelly roll pan, 15 1/2   x  10 1/2  x  1 inch, with aluminum foil.

2.  Mix cereal, Bisquick, paprika, salt and pepper in a 2-quart resealable plastic food storage bag.  Crush the cereal with a rolling-pin.  Shake about 6 pieces of chicken at a time in bag until coated.  Shake off any extra crumbs.  Place chicken in pan.  Spray with cooking spray.

3.  Bake uncovered 20-25 minutes or until coating is crisp and chicken is no longer pink in center.  Make Thai Peanut Sauce. Serve with Chicken.

Thai peanut sauce:  Mix all ingredients in 10” nonstick skillet.  Cook over medium heat 3-4 minutes, stirring occasionally, until mixture begins to thicken.


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