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Slow-Cooked Thai Peanut Chicken Recipe
Slow-Cooked Thai Peanut Chicken Recipe photo by Taste of Home

Slow-Cooked Thai Peanut Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 3/4 cup creamy peanut butter
  • 1/2 cup orange juice
  • 1/4 cup orange marmalade
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 1 can (13.66 ounces) light coconut milk
  • 1 cup uncooked basmati rice
  • 3/4 cup water
  • 1/2 cup chopped salted peanuts

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.

Directions

  1. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker.
  2. In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
  3. In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts. Yield: 8 servings.
Originally published as Slow-Cooked Thai Peanut Chicken in Country Woman February/March 2011, p37

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Slow-Cooked Thai Peanut Chicken

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 17, 2012

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.

MY REVIEW
Reviewed Mar. 27, 2012

Forgot to add that I chopped 3 green onions and added them to the sauce.

MY REVIEW
Reviewed Mar. 27, 2012

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!

MY REVIEW
Reviewed Jan. 23, 2012

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!

MY REVIEW
Reviewed Jan. 13, 2012

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.

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