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Thai Peanut Chicken Recipe

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This recipe for Thai Peanut Chicken is from Jukes Family Recipes 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Can Coconut Milk
2/3 Cup Creamy Peanut Butter (Chunky is good, too)
4 Tablespoons Soy Sauce (low-sodium)
4 Tablespoons Honey
2 Tablespoons Rice Wine Vinegar
2 Tablespoon Ginger, peeled and minced (I use pre-bought freeze-dried ginger)
3 Cloves Garlic, minced
8-10 Chicken Thighs, boneless and skinless, cubed or cut into strips
4 Tablespoons Cornstarch mixed with 4 Tablespoons of water
2 Tablespoons Lime Juice
Optional garnishes: chopped peanuts, cilantro or green onions
Directions:
Directions:
If you are prepping the day before: Mix coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger and garlic in a gallon ziplock bag until smooth. Add chicken. Store in fridge overnight.

If prepping day of: brown chicken in a pan with a smidge of coconut oil. (provides a richer flavor) Mix coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger and garlic in a bowl until smooth.

Pour chicken and mix into slow cooker. Cook on low 4-5 hours.

Add lime juice and cornstarch mix and stir carefully. Cook an additional 20 minutes or until sauce is thickened.

Garnish as desired. We usually serve it over rice but is good with egg noodles or by itself, also.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
5 Hours

 

 

 

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