Slow-Cooked Thai Peanut Chicken
Total TimePrep: 25 min. Cook: 4 hours
It was good but a little bland. My husband sprinkled extra teriyaki sauce on top to add a little tang. I used crunchy peanut butter instead of creamy and that worked fine. I had no orange marmalade so I used peach jam. And olive oil instead of sesame oil.
Excellent flavor! Needed to add a bit more water to rice.
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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.
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!
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!
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.
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!!!!