Description
Thai Peanut Chicken is a flavorful, slow-cooked dish featuring tender chicken simmered in a creamy peanut sauce with hints of garlic, ginger, and lime. It’s an easy, satisfying meal perfect for busy days.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1/2 cup creamy peanut butter
- 1 can (13.5 oz) coconut milk
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp red curry paste or Sriracha (optional, for heat)
- 1 tbsp cornstarch + 2 tbsp water (optional, to thicken)
- Chopped peanuts (for garnish)
- Fresh cilantro (for garnish)
- Cooked jasmine rice or noodles (for serving)
Instructions
- Place chicken in the crockpot.
- In a bowl, whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, and curry paste or Sriracha if using.
- Pour the sauce over the chicken, ensuring it is well coated.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender.
- Optional: Mix cornstarch with water and stir into the crockpot during the last 30 minutes to thicken sauce.
- Before serving, garnish with chopped peanuts and fresh cilantro.
- Serve hot over rice or noodles with lime wedges on the side.
Notes
- Add vegetables like carrots or bell peppers during the last hour for extra nutrition.
- Crunchy peanut butter can be used for added texture.
- Use low-fat coconut milk for a lighter version.
- This dish also works with pork or tofu.
- Freeze leftovers for up to 2 months; reheat with a splash of coconut milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 9g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
