Thai Chicken Recipe
Thai Chicken Recipe
Ingredients
6 boneless skinless chicken thighs (or breasts -- or a combination!)
1/3 cup Reduced Fat Peanut Butter (I use Skippy)
2 Tbsp lime juice
1 Tbsp soy sauce (I like the flavor of Tamari best)
1 tsp grated fresh ginger
1/2 cup sweet chili sauce (see note above!)
1/2 cup Sambal Oelek ground chili paste (see note above!)
1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro
Directions
Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!
Number of Servings: 6
Nutritional Info
* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 268.1
* Total Fat: 14.5 g
* Cholesterol: 57.3 mg
* Sodium: 603.7 mg
* Total Carbs: 15.8 g
* Dietary Fiber: 2.0 g
* Protein: 20.2 g
Slow Cooker Thai Chicken
Prep Time: 15 min
Total Time: 9 hours 15 min
Makes: 4 servings
8 chicken thighs, skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 90 mg; Sodium 510 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 38 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium 6 %; Iron 18 % Exchanges: 2 Vegetable; 4 Medium-Fat Meat; 1 Fat
Low Fat Thai Chicken
2 chicken breasts cut into slices
1/2 tsp garlic powder
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light coconut Milk * SEE NOTE *
1 Tbsp. soy sauce
1 cup frozen peas
Heat oil in a large nonstick skillet over medium heat.
Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate.
Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes.
Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes.
Add rest of soy sauce to mixture for taste as needed.
* NOTE * Make sure the can of coconut is coconut MILK, not cream or water.
Ingredients
6 boneless skinless chicken thighs (or breasts -- or a combination!)
1/3 cup Reduced Fat Peanut Butter (I use Skippy)
2 Tbsp lime juice
1 Tbsp soy sauce (I like the flavor of Tamari best)
1 tsp grated fresh ginger
1/2 cup sweet chili sauce (see note above!)
1/2 cup Sambal Oelek ground chili paste (see note above!)
1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro
Directions
Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!
Number of Servings: 6
Nutritional Info
* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 268.1
* Total Fat: 14.5 g
* Cholesterol: 57.3 mg
* Sodium: 603.7 mg
* Total Carbs: 15.8 g
* Dietary Fiber: 2.0 g
* Protein: 20.2 g
Slow Cooker Thai Chicken
Total Time: 9 hours 15 min
Makes: 4 servings
8 chicken thighs, skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 90 mg; Sodium 510 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 38 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium 6 %; Iron 18 % Exchanges: 2 Vegetable; 4 Medium-Fat Meat; 1 Fat
Low Fat Thai Chicken
2 chicken breasts cut into slices
1/2 tsp garlic powder
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light coconut Milk * SEE NOTE *
1 Tbsp. soy sauce
1 cup frozen peas
Heat oil in a large nonstick skillet over medium heat.
Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate.
Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes.
Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes.
Add rest of soy sauce to mixture for taste as needed.
* NOTE * Make sure the can of coconut is coconut MILK, not cream or water.
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