Thai Peanut Chicken Recipe Video
Ingredients
| Salsa | 3⁄4 Cup (12 tbs) | |
| Creamy peanut butter | 1⁄4 Cup (4 tbs) | |
| Coconut milk | 3⁄4 Cup (12 tbs) | |
| Lime juice | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Garlic cloves | 2 Medium, finely chopped | |
| Fresh ginger | 2 Tablespoon, peeled and grated (or 1 Tablespoon ground ginger) | |
| Boneless, skinless chicken thighs | 2 Pound (each cut into 2 to 3 pieces) | |
| Cooked rice | 2 Cup (32 tbs) | |
| For garnish | ||
| Peanuts | 2 Tablespoon, chopped | |
| Fresh cilantro | 2 Tablespoon, chopped | |
Nutrition Facts
Serving size
Calories 654 Calories from Fat 304
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 523.7 mg21.8%
Total Carbohydrates 41 g13.5%
Dietary Fiber 3.4 g13.7%
Sugars 7.3 g
Protein 50 g99.8%
Vitamin A 14.6% Vitamin C 16.4%
Calcium 6.1% Iron 16.3%
*Based on a 2000 Calorie diet
Directions
1. In a slow cooker; place together salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, garlic and ginger, and mix well.
2. Add in the chicken and stir well to coat.
3. Put the lid on and cook on low setting for 8 hours, or until chicken is very tender and sauce has thickened.
SERVING
4. Serve hot over bed of rice; and garnish with peanuts and cilantro as desired.
Chef
