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Cook'n with Betty Crocker 
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Thai Chicken Skillet |
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Serves: 4 Print this RecipeLeftover Thai Seasoning Mix? Brush 4 skinless boneless chicken breast halves with oil, rub with about 2 tablespoons seasoning mix and bake for 35 to 45 minutes. 1/4 cup Thai Seasoning Mix (see recipe) 4 boneless skinless chicken breast halves (about 1 pound) 1 tablespoon vegetable oil 1 (15-ounce) can lychees, drained 1/4 cup sliced green onions (3 medium) 2 jalapeno chiles or red, seeded and chopped 1/4 cup chopped dry-roasted peanuts Sprinkle seasoning mix evenly over both sides of chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes or until chicken is brown on both sides. Add remaining ingredients except peanuts; reduce heat. Cover and cook 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts. Thai Seasoning Mix 1/3 cup chopped fresh lemongrass 3 tablespoons grated lemon peel 1 tablespoon five-spice powder 3/4 teaspoon salt 1/2 teaspoon garlic powder Mix all ingredients in storage container with tight-fitting lid. Refrigerate up to 5 days. Stir to mix before each use. 1 Serving: Calories 280 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 60mg; Sodium 300mg; Carbohydrate 19g (Dietary Fiber 4g); Protein 30g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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