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Spicy Thai Chicken Recipe

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This recipe for Spicy Thai Chicken is from The O'Neill Hall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp vegetable oil
1 lb boneless, skinless chicken breasts cut in strips
1/2 c chopped onion
1/2 c salsa (mild, med or hot - to your taste)
1/4 c peanut butter
1 c carnation evaporated milk
1 tsp cornstarch
salt, pepper, fresh cilantro or parsley
Directions:
Directions:
In a large non-stick skillet, heat oil over medium heat. Cook chicken and onion, stirring until browned all over. Stir in salsa and peanut butter.
Combine evaporated milk and cornstarch; gradually stir into skillet. Cook, stirring, over medium heat until boiling and thickened. Season with salt and pepper to taste. Serve garnished with cilantro.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Use 2% or skim evaporated milk and light peanut butter to lower the fat content in this recipe.

 

 

 

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