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Thai-Style Chicken

 Thai-Style Chicken
From Story City, Iowa, Vicki Floden sends this finger-licking main course. Set the chicken in the peppery marinade a night early and there won't be much dinner preparation the following day.
4 ServingsPrep: 10 min. + marinating Bake: 20 min.


  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil
  • 2 tablespoons fat-free plain yogurt
  • 2 teaspoons grated lemon peel
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • In a small bowl, combine the soy sauce, lemon juice, basil, yogurt,
  • lemon peel, garlic, ginger and pepper flakes. Remove 1/4 cup to
  • another bowl; cover and refrigerate. Pour the remaining marinade
  • into a large resealable plastic bag; add chicken. Seal bag and turn
  • to coat; refrigerate overnight.
  • Drain and discard marinade from chicken. Place chicken in a 13-in. x
  • 9-in. baking dish coated with cooking spray. Spoon reserved marinade
  • over chicken. Bake, uncovered, at 375° for 20 minutes or until a
  • meat thermometer reads 170°. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half equals 134 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 360 mg sodium,

2 of 2

Thai-Style Chicken (continued)

Nutritional Facts: 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 3 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.