Tuesday, May 1, 2012

Thai Peanut Chicken

3 boneless, skinless, chicken breasts
3/4 cup medium or hot salsa
1/4 cup creamy peanut butter
2 Tbs. lime juice
1 Tbs. soy sauce
1 Tbs. brown sugar
½ tsp. minced garlic
1 tsp. grated fresh ginger root (or 1 tsp.
ground ginger)

1/3 cup coconut milk
chopped peanuts
Place chicken breasts in a slow cooker. In a
small bowl, mix salsa, peanut butter, lim juice, soy sauce, brown sugar,
garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5
hours. remove chicken from cooker and shred into large pieces. Return to
crock pot. Add coconut milk and turn to warm setting for 15-20 minutes
prior to serving. 
Serve over rice or noodles.
Top with cilantro and peanuts. 
Serves 4-6

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