Thai Chicken Recipe
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1 (15 ounce) can lychees, drained (in ethnic foods section)
3 medium green onions, sliced
2 jalapeno or red chilies, seeded and chopped
1/4 cup dry-roasted peanuts, chopped
Thai seasoning
1/3 cup fresh lemongrass, finely chopped
3 tablespoons grated lemon peel
1 tablespoon five-spice powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
Combine all seasoning ingredients except peanuts and stir well. Thai seasoning can be stored in the refrigerator for up to 5 days and also works well with fish and seafood. Place chicken, lychees, onion and jalapeno in a shallow dish and sprinkle with seasoning mixture. Cover and refrigerate for at least 1 hour.
Heat oil in large nonstick skillet over medium heat. Cook chicken in oil for about 4 minutes or until browned on both sides. Add remaining ingredients except peanuts, reduce heat, cover and cook over a low heat about 10-15 minutes or until chicken is no longer pink. Sprinkle with peanuts and serve.
Makes 4 Servings
Serving Size: 1 chicken breast and 6 ounces vegetables
Nutrients per serving:
Calories: 290
Total fat: 10 grams
Saturated fat: 1 gram
Cholesterol: 68 mg
Sodium: 480 mg
Carbohydrate: 21 grams
Protein: 31 grams
Dietary fiber: 3 grams
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