Spicy Thai Chicken-Diabetic


Honest Member
Reaction score
Spicy Thai Chicken-Diabetic

From Diabetic Gourmet Magazine /


Recipe Yield: 2 (4 oz. each) Servings


1 small red bell pepper, chopped

2 tbsp white vinegar

1/4 tsp crushed red pepper flakes

1 packet Equal sugar substitute (or similar substitute)

2-4oz boneless chicken breasts, skinned

1 lime, sliced into 6 wedges


Puree red bell pepper with vinegar in a food processor.

Pour puree into a saucepan. Add red pepper flakes and bring to a boil.

Reduce heat to simmer and cook for 3 minutes more.

Remove from the heat and let stand til cool.

Once the red pepper puree is cooled, stir in the Equal sugar substitute.

In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more.

Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous.

Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once.

Nutritional Information Per Serving:

Calories: 200

Fat: 4 grams

Sodium: 85 milligrams

Protein: 35 grams

Carbohydrates: 3 grams

Diabetic Exchanges: 4 Lean Meat

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."
Top Bottom