Spicy Thai Chicken #1

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Title: SPICY THAI CHICKEN #1
Categories: Thai, Chicken, Diabetic
Yield: 2 servings

1/2 sm Red Bell Pepper, chopped
2 tb White Vinegar
1/4 ts Red Pepper Flakes
1 pk Equal
2 Chicken Breasts, skinned
Lime Wedges, for garnish

A perfect accompaniment to brown or white rice. This
recipe can easily be doubled.

Puree red pepper with vinegar in a blender or food
processor.

Pour into a saucepan, add red pepper flakes and bring
the mixture to a boil.

Reduce to a simmer and cook for 3 minutes.

Remove from the heat and let the sauce cool.

When cooled, stir in the Equal.

Broil chicken breasts for 10 minutes, or until
browned; turn chicken and broil approximately 5
minutes more.

Place each chicken breast on a bed of rice. Divide
spicy sauce and ladle over the top of the chicken.

Garnish with lime wedges and serve.

Yield: 2 servings

One Serving = 1 chicken breast, 4 ounces Calories: 195
Protein: 35 g Fat: 4 g Carbohydrate: 2 g Fiber: 0.2 g
Cholesterol: 87 mg Sodium: 81 mg Potassium: 355 mg

Exchange: 4 Lean Meat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook," by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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