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Crunchy Chicken Chunks with Thai Peanut Sauce

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By Betty Crocker Kitchens
Updated Oct 2, 2008
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Betty Crocker's Diabetes Cookbook shares a recipe! Breaded chicken chunks “Thai” together a whole new taste when dipped in peanut sauce.

Crunchy Chicken Chunks with Thai Peanut Sauce

  • Prep Time 10 min
  • Total 35 min
  • Servings 8
  • Ingredients 12
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Ingredients

Chicken Chunks

  • 1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
  • 1/2 cup Original Bisquick™ mix
  • 3/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb 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 tablespoon soy sauce
  • 1/8 teaspoon ground red pepper (cayenne), if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray.
  • Step 
    2
    Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
  • Step 
    3
    In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.

Nutrition

180 Calories
7 g Total Fat
17 g Protein
13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
35 mg
Sodium
440 mg
Potassium
230 mg
Total Carbohydrate
13 g
Dietary Fiber
0g
Protein
17 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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