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

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Servings: 6

Author: The Peachie Spoon

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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