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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

SAVE ON THIS RECIPE!

LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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