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Thai Chicken with Spicy Peanut Sauce

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  • Prep 15 min
  • Total 40 min
  • Servings 4
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Feb 3, 2011
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Ingredients

  • Chicken
  • 3 tbsp (45 mL) butter or margarine
  • 1 cup (250 mL) Bisquick* Mix
  • 1 1/2 tsp (7 mL) curry powder
  • 1 1/2 tsp (7 mL) garlic powder
  • 1 tsp (5 mL) ground ginger
  • 1/3 cup (75 mL) milk
  • 4 boneless skinless chicken breasts (about 1 1/4 lb/625 g)
  • Sauce
  • 1/2 cup (125 mL) plain yogurt
  • 1/4 cup (50 mL) creamy peanut butter
  • 1/2 cup (125 mL) milk
  • 1 tbsp (15 mL) soy sauce
  • 1/8 tsp (.5 mL) ground red pepper (cayenne)
  • Garnish
  • 2 tbsp (25 mL) peanuts, finely chopped

Steps

  • 1
    Heat oven to 425ºF. In 13x9-inch (3-quart) glass baking dish, heat butter in oven 2 to 3 minutes or until melted.
  • 2
    In small bowl, mix Bisquick mix, curry powder, garlic powder and ginger. Pour milk into shallow dish. Dip chicken into milk, then coat with Bisquick mixture. Place in baking dish.
  • 3
    Bake 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (170ºF).
  • 4
    Meanwhile, in large nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce over chicken. Sprinkle with peanuts.

Nutrition Information

No nutrition information available for this recipe
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