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Thai Peanut Chicken Recipe

Creamy Thai Peanut Chicken Recipe for Effortless Dinner Bliss

This Thai Peanut Chicken recipe promises a delightful escape into vibrant flavors with creamy peanut sauce and tender chicken.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2-3 pounds chicken thighs or breasts Thighs are recommended for moisture and tenderness.
For the Peanut Sauce
  • 1 cup peanut butter Choose smooth or chunky based on preference.
  • 1 can full-fat coconut milk Adds richness.
  • ¼ cup soy sauce Tamari is gluten-free alternative.
  • 2 tablespoons freshly grated ginger Can use powdered in a pinch.
  • 3 cloves garlic Minced for aromatic flavor.
  • 1 teaspoon red pepper flakes Adjust quantity for heat preference.
For Thickening
  • 2 tablespoons cornstarch Mix with water to create a slurry.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Place 2-3 pounds of chicken thighs or breasts in the slow cooker, evenly distributed.
  2. In a medium bowl, whisk together 1 cup of peanut butter, 1 can of full-fat coconut milk, ¼ cup of soy sauce, 2 tablespoons of freshly grated ginger, 3 minced garlic cloves, and 1 teaspoon of red pepper flakes until smooth.
  3. Pour the peanut sauce over the chicken in the slow cooker, ensuring each piece is coated. Gently stir to distribute.
  4. Cover the slow cooker and set it to low heat for 4-6 hours or high heat for 2-3 hours until chicken is tender.
  5. For a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, add to the slow cooker in the last 30 minutes, and stir gently.
  6. Remove the chicken and shred it in the pot using two forks, then stir it into the peanut sauce. Serve hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Leftovers can be refrigerated for up to 4-5 days or frozen for 3 months. Thighs are more forgiving than breasts during slow cooking.

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