Peanut Thai Chicken

A delicious and nutty twist on traditional Thai cuisine. To create this flavorful dish, start with 3 pounds of chicken breasts, which amounts to about 4 breasts. These tender chicken pieces are the perfect protein base for your Thai-inspired creation.

In a flavorful marinade, blend together minced garlic for that aromatic essence, and incorporate 1/3 cup of natural peanut butter, which infuses a rich and nutty flavor. Add 3 tablespoons of coconut aminos to enhance the savory and umami notes. For a hint of ginger, mix in 1 teaspoon, and season with 1/2 teaspoon of pepper.

To brighten up the flavors, squeeze the juice from half a lime into the marinade, bringing a zesty and tangy kick to the dish. As a topping or garnish, consider adding chopped green onions and a sprinkle of peanuts. These optional elements add both a burst of freshness and a delightful crunch to your Peanut Thai Chicken.

Let the chicken marinate in this flavorful mixture before cooking it to perfection. The result is a savory and nutty Thai-inspired dish that's perfect for an exotic and satisfying meal. Enjoy the fusion of Thai and peanut flavors in every bite!

Makes 6 - 1 c servings of the meat mixture

INGREDIENTS

  • 3 lbs chicken breasts, about 4 breasts

  • 2 clove garlic, minced

  • 1/3 c natural peanut butter

  • 3 Tbsp coconut aminos

  • 1 tsp ginger

  • 1/2 tsp pepper

  • 1/2 lime, juiced

  • 2 green onions, chopped (optional topping)

  • Peanuts (optional topping)

    STEPS

  1. Add chicken to the crock pot. Add other sauce ingredients.

  2. If adding the spaghetti squash, microwave the whole squash for 1 minute to soften so you don’t get injured cutting it in half. Cut lengthwise for longer strands and remove seeds with a spoon.

  3. Place flesh down over the chicken/sauce mixture in a crock pot. Cook on high 4-5 hours or low 6-8 hours.

  4. Before serving shred chicken and add back to sauce and stir.

    Notes: Another last-minute option is to use rotisserie chicken and stir sauce ingredients in a saucepan until melted. Then add chicken and stir.

    Serving ideas: spaghetti squash, cauli rice/rice, hearts of palm noodles

Peanut Thai Chicken

Peanut Thai Chicken
Servings: 6
Author:
Prep time: 5 MinCook time: 4 Hour: 4 H & 5 M

Ingredients

  • 3 lbs chicken breasts, about 4 breasts
  • 2 clove garlic, minced
  • 1/3 c natural peanut butter
  • 3 Tbsp coconut aminos
  • 1 tsp ginger
  • 1/2 tsp pepper
  • 1/2 lime, juiced
  • 2 green onions, chopped (optional topping)
  • Peanuts (optional topping)

Steps

  1. Add chicken to the crock pot. Add other sauce ingredients.
  2. If adding the spaghetti squash, microwave the whole squash for 1 minute to soften so you don’t get injured cutting it in half. Cut lengthwise for longer strands and remove seeds with a spoon.
  3. Place flesh down over the chicken/sauce mixture in a crock pot. Cook on high 4-5 hours or low 6-8 hours.
  4. Before serving shred chicken and add back to sauce and stir.

Nourishment Breakdown

Calories

195

Fat

6 g

Starch/Carbs

3 g

Protein

31 g

Fiber

1 g

PROTEIN chicken

FAT peanut butter

FIBER squash 

CARB/STARCH none

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