Crunchy Chicken Chunks With Thai Peanut Sauce
- 1 12 cups corn flakes
- 12 cup Bisquick baking mix
- 34 teaspoon paprika
- 14 teaspoon salt
- 14 teaspoon pepper
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- cooking spray
- 12 cup plain low-fat yogurt
- 14 cup creamy peanut butter
- 12 cup nonfat milk
- 1 tablespoon soy sauce
- 18 teaspoon ground red pepper
- Heat oven to 400F
- Line 15x10x1-inch pan with foil.
- In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended.
- Shake about 6 chicken pieces at a time in bag until coated.
- Shake off any extra crumbs.
- Place chicken pieces in pan.
- Spray chicken with cooking spray.
- Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
- In 10-inch nonstick skillet, mix all sauce ingredients.
- Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken.
- Serve chicken chunks with sauce.
corn flakes, bisquick baking mix, paprika, salt, pepper, chicken breast, cooking spray, yogurt, peanut butter, nonfat milk, soy sauce, ground red pepper
Taken from www.food.com/recipe/crunchy-chicken-chunks-with-thai-peanut-sauce-424799 (may not work)