1. Heat oven to 425°. Melt margarine in rectangular baking dish, 13 x 9 x 2 inches, in oven.
2. Mix Bisquick, curry powder, garlic powder and ginger. Dip chicken into milk, then coat with Bisquick mixture. Place in dish.
3. Bake uncovered 20 minutes turn chicken. Bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, make Spicy Peanut Sauce. Serve sauce over chicken. Sprinkle with peanuts.
Spicy Peanut Sauce
1/2 cup plain yogurt
1/4 cup creamy peanut butter
1/2 cup milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne)
Mix all ingredients in 10-inch nonstick skillet. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving: Calories 510 (Calories from Fat 260) Fat 29g (Saturated 7g) Cholesterol 0mg Sodium 950mg Carbohydrate 27g (Dietary Fiber 2g) Protein 37g % DAILY VALUE: Vitamin A 16% Vitamin C 0% Calcium 18% Iron 14% DIET EXCHANGES: 1 1/2 Starch 5 Lean Meat 3 Fat
BETTY'S TIP: Entertaining? Serve this spicy chicken over hot cooked jasmine rice with steamed carrots and broccoli or broccolini, a new kind of broccoli, with sparse flowerets.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Thai Chicken with Spicy Peanut Sauce recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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