Thai Coconut Peanut Chicken and Veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 362.9
  • Total Fat: 18.1 g
  • Cholesterol: 40.0 mg
  • Sodium: 1,346.0 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 21.5 g

View full nutritional breakdown of Thai Coconut Peanut Chicken and Veggies calories by ingredient


Introduction

Very yummy peanutty sauce with chicken and veggies with crunch and such flavor. Very yummy peanutty sauce with chicken and veggies with crunch and such flavor.
Number of Servings: 8

Ingredients

    8 serving Perdue Bread low fat chicken breast cutlet
    1 sweetpotato, 5" long Sweet potato
    1 cup Mushrooms, canned
    200 gram(s) Babycorn (by NOME__)
    1 serving Dynasty Sliced Water Chestnut (1/2 cup drained = 1 serving)
    2 tbsp Ginger People Pickled Sushi Ginger (by MACROBIOTICHICK)
    2 oz Peanuts, dry-roasted
    3 serving Jiff extra crunchy peanut butter
    1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    6 tbsp Cooking Wine - white (by KOALA68)
    4 tbsp Kikkoman Soy Sauce
    2 clove Garlic
    2 tbsp Natural Raw Unfiltered Honey
    1 serving Complete Seasoning 1/4 tsp (by PUTER98)
    1 tbsp Parsley

Directions

Cut up and clean chicken of all fat. Add to a wok or deep pan, add in coconut mile (mine was refrigerated a while and thick) then add to that the soy sauce, minced garlic, peanut butter, peanuts, then sliced sweet potato (Or can cut into chunks if you prefer) add in the canned veggies like sliced water chestnuts, mushrooms and baby corn (cut or whole doesn't matter). Add in sliced pickled ginger and honey. Cook until thickened. You can add cornstarch as a thickener if you desire (if you do add some sauce to the cornstarch and mix well then add to the pan with the rest of the ingredients already cooking)

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LOSINGDREA.