https://www.recipefuel.com

Home
Chicken
Authentic Thai-Style Chicken Recipe Bursting with Flavor

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:

	8 boneless skinless chicken thighs (about 2 lb.)
	3/4 cup hot salsa
	1/4 cup peanut butter
	2 tablespoons soy sauce
	1 teaspoon grated gingerroot
	1/4 cup chopped peanuts
	2 tablespoons chopped fresh cilantro

Nutritional information

329.8

Calories

162 g

Calories From Fat

18.1 g

Total Fat

3.7 g

Saturated Fat

114.5 mg

Cholesterol

988.8mg

Sodium

8.3 g

Carbs

2.6 g

Dietary Fiber

3.5 g

Sugars

35.2 g

Protein

221g

Serving Size (g)

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Authentic Thai-Style Chicken Recipe Bursting with Flavor

Name: Authentic Thai-Style Chicken Recipe Bursting with Flavor
Prep time: 20 min
Total time: 8 h 30 min
Yield: 4
Cuisine: American
Ingredients: : 8; : 3/4; : 1/4; : 2; : 1; : 1/4; : 2

Features:

Cuisine:

American

It was okay, but not really worth making again. Maybe I would make it again if I had all of the ingredients at home and needed an easy meal to throw in the crockpot but I just didn't like it enough to go out and buy ingredients to make it. There wasn't anything wrong with it, I just didn't think it was that great.

510 min
Serves 4
Easy

Ingredients

Directions

Thai Chicken,fast!,It was okay, but not really worth making again. Maybe I would make it again if I had all of the ingredients at home and needed an easy meal to throw in the crockpot but I just didn’t like it enough to go out and buy ingredients to make it. There wasn’t anything wrong with it, I just didn’t think it was that great.,This is a fantastic recipe.. so easy and so quick. I substitued Tahininfor the peanut butter (the second time I made it), tasted as good if not the same!

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Place Chicken in 3 1/2- to 6-Quart Crockpot.
2 Done	Mix Remaining Ingredients Except Peanuts and Cilantro; Pour Over Chicken.
3 Done	Cover and Cook on Low For 8 to 9 Hours or Until Juice of Chicken Is No Longer Pink When Centers of Thickest Pieces Are Cut.
4 Done	Remove Chicken from Crockpot, Using Slotted Spoon; Place on Serving Platter.
5 Done	Remove Sauce from Crockpot; Skim Fat from Sauce.
6 Done	Pour Over Chicken.
7 Done	Sprinkle With Peanuts and Cilantro.