Read reviews (9)
Rate recipe
Have a taste for Thai? Throw together this peanutty chicken dish in your kitchen and save the trip to an Asian restaurant.—Blair Lonergan, Rochelle, Virginia
This recipe is:
Contest Winning
Nutritional Facts 1 serving equals 616 calories, 32 g fat (9 g saturated fat), 76 mg cholesterol, 665 mg sodium, 49 g carbohydrate, 3 g fiber, 34 g protein.
Originally published as Slow-Cooked Thai Peanut Chicken in Country Woman February/March 2011, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 17, 2012 by NoodleNel
I made this for myself one weekend using 2 large bone-in chicken breasts when my family was all away. I decided to try it on my family one time and they loved it. I used the chicken thighs then. They thought it was bit too thick and peanut buttery, but I made it again and used a whole can of cocoanut milk to the sauce and it was delicious and a huge hit the next time with no left overs.
Reviewed on Mar. 27, 2012 by quaintcook
Forgot to add that I chopped 3 green onions and added them to the sauce.
This was so good. I tasted the sauce prior to adding it to the crock pot and decided it needed a little zip so I added a tsp. of grd. ginger and a Tbsp. of sherry. Next time I will also add some lime zest and chopped cilantro. I took some one else's advice and shredded the chicken with a couple of meat forks right in the pot about 30 min. before it was done. Served it over cooked rice. Great comfort food!
Reviewed on Jan. 23, 2012 by suegirl
I thought this recipe was great! The sauce is so smooth and silky and I didn't find it too sweet - neither did my husband and he doesn't like overly sweet foods. If you want some spice, I'd add some red pepper flakes, but I'm OK with mild food. I also used chicken breasts and cooked for 5 hours, very tender!
Reviewed on Jan. 13, 2012 by miahsgirl
I skipped the coconut milk in the rice and served it with fresh lime wedges and cilantro. Maybe it helped cut the sweet flavor some reviewers didn't like.
Reviewed on Sep. 19, 2011 by CHOCOMARE
Only thing I will change the next time I make it is to pre-brown the flour chicken & add more salt & Pepper. Chicken needed the "help". AWESOME sauce tho!!!!
Reviewed on Jul. 17, 2011 by C-Ro
I did not care for this recipe. The peanut taste and smell were too overpowering. I wish it had a hint of spicy to go with the sweet sauce.
Reviewed on Jul. 05, 2011 by amandablewis
Maybe it was just the peanut butter I used, but this tasted like a peanut butter and honey sandwich to us; the Thai flavors seemed lost.
Reviewed on Jan. 11, 2011 by scoutskoshi
This was wonderful, I did use chicken breast and cooked it longer that the recipe called for. Also I shredded the chicken and mixed it in with the sauce and served it over the rice.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013