Chicken with Thai Peanut Butter Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 4 tbsp *Kroger Roasted Peanuts & Honey Creamy Peanut Butter 6 tsp Huy Fong Foods Inc. - Chili Garlic Sauce (by SHIRTTALES) 6 tsp Kroger Spicy Brown Mustard (by CATSAHORIZONS) 2 tbsp Virginia Bear Pure Clover Honey 8 thigh, bone and skin removed Chicken Thigh 3 cup Bell peppers (Green, Red, Yellow, Orange) .25 serving Kroger Chicken Stock (serv size = 1 cup) (by RAMEY1989) .25 serving Kroger Chicken Stock (serv size = 1 cup) (by RAMEY1989)
Slice and brown the chicken thighs.
Remove chicken and add 1/4 chicken stock in hot pan.
Saute diced peppers on high heat in stock.
Mix together in a separate bowl, the rest of the ingredients.
Lower heat and add the chicken and sauce to the peppers.
Serve as is or over udon noodles or rice.
Serving Size: Makes 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user ODDLYABSENT8.
Remove chicken and add 1/4 chicken stock in hot pan.
Saute diced peppers on high heat in stock.
Mix together in a separate bowl, the rest of the ingredients.
Lower heat and add the chicken and sauce to the peppers.
Serve as is or over udon noodles or rice.
Serving Size: Makes 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user ODDLYABSENT8.
Nutritional Info Amount Per Serving
- Calories: 433.8
- Total Fat: 24.0 g
- Cholesterol: 114.5 mg
- Sodium: 521.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.2 g
- Protein: 32.8 g
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