Crunchy Chicken Chunks with Thai Peanut Sauce

Betty Crocker's Diabetes Cookbook shares a recipe! Breaded chicken chunks “Thai” together a whole new taste when dipped in peanut sauce.

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Prep Time 10 min
Total Time 35 min
Servings 8

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

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Directions

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.
2 Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
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.

EXPERT TIPS

Expert Tips

Let the kids help with this easy recipe. They can crush the cereal and mix it with the seasonings, shake the bag to coat the chicken pieces and mix up the peanut sauce. The best part is they’ll be more likely to eat what they’ve helped prepare.

Make chicken chunks into a meal by adding a crisp green salad, your favorite bread and sliced fresh fruit for dessert.

Got questions? Our experts have the answers. Ask Betty now.