Nutty Thai Chicken
By By: Joanna Johnson for the National Peanut Butter Lover’s Recipe Contest
Embark on a culinary journey with the flavors of nutty Thai chicken. Experience the perfect blend of peanut and spice.
Ingredients
- 2 lb. boneless, skinless chicken breasts
- 1 can light coconut milk
- 1 can tomatoes with diced green chilies
- 2 tablespoons creamy peanut butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 tablespoon olive oil
- chopped cilantro (optional)
Nutrients Per Serving
| Calories: | 421 |
|---|---|
| Calories from Fat: | 179 |
| Fat: | 20 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 9 g |
| Cholesterol: | 145 mg |
| Protein: | 52 g |
| Fiber: | 0 g |
| Sodium: | 904 mg |
Directions
- Season chicken with salt and pepper. In a large skillet, heat oil to med-high and brown chicken on both sides. Place in a slow cooker. In a medium bowl, whisk together coconut milk, peanut butter, sugar, and salt. Gently stir in tomatoes. Pour over chicken. Cook on low for 7-8 hours. Garnish with cilantro. Serve over rice or as an entrée by itself.
Nutrients Per Serving
| Calories: | 421 |
|---|---|
| Calories from Fat: | 179 |
| Fat: | 20 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 9 g |
| Cholesterol: | 145 mg |
| Protein: | 52 g |
| Fiber: | 0 g |
| Sodium: | 904 mg |
