SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 372.2
  • Total Fat: 18.6 g
  • Cholesterol: 95.5 mg
  • Sodium: 677.2 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 32.7 g

View full nutritional breakdown of Spicy Thai Peanut Chicken - Slow Cooker calories by ingredient
Report Inappropriate Recipe

Spicy Thai Peanut Chicken - Slow Cooker

Submitted by: TERRESTA

Introduction

A slight alteration of the Healthy Slow Cooker recipe to bring out more peanut flavor while still keeping calories under 400 per serving A slight alteration of the Healthy Slow Cooker recipe to bring out more peanut flavor while still keeping calories under 400 per serving
Number of Servings: 6

Ingredients

    2 tsp olive oil
    2 medium onions, diced
    2 carrots, diced
    4 celery stalks, diced
    1 tbsp minced or grated ginger-root (1 tsp ground)
    1/2 black pepper
    1 cup chicken broth/bouillon
    10 skinless, boneless chicken thighs
    6 tbsp smooth peanut butter
    2 tbsp lemon juice
    2 tbsp reduced-sodium soy sauce
    1 tsp red/cayenne pepper
    1/2 cup coconut milk
    2 cups frozen green peas, thawed
    1 red bell pepper, diced
    1/4 dry roasted peanuts
    1/2 cup fresh cilantro, finely chopped

Directions

Heat oil over medium heat then add onions, celery and carrots. Cook until carrots are soft. Add garlic, gingerrot and black pepper, cook for 1 minute. Add chicken stock and bring to boil.

Layer chicken thighs at bottom of slow cooker. Pour vegetable mixture over chicken and cook on low for 5 hours, on high for 2.5 hours.

In a bowl combine peanut butter, soy sauce, hot pepper and lemon juice; mix well! Add to slow cooker and stir well.

Add coconut milk, peas and red pepper. Stir well.

Cover and cook on high for 20 minutes until red bell pepper is tender.

Garnish with peanuts and cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user TERRESTA.






Great Stories from around the Web


Rate This Recipe