Thai Peanut Chicken
Thai Peanut Chicken
One of our favourite travels around the world has been to Thailand. If you have ever been there you can agree their cuisine is like none other. This recipe takes me right back to the beaches of Koh Phi Phi. If you are looking for something with a little bit less carbs in it, I made a version sans honey here that I love.
Thai Peanut Chicken
Makes 6 Servings. Each Serving: 206 Calories; 7C/7F/31P - 1 Fibre
Ingredients
- 1 Can Light Coconut Milk (398mL) (I used Thai Kitchen)
- 1/4 Cup PB2 Powdered Peanut Butter
- 1/4 Cup Soy Sauce
- 1-2 Tbsp Liquid Sweetener (depending on how sweet you like it, I use Splenda Zero)
- 1/4 Cup Lime Juice
- 2 Tbsp Corn Starch (or 1 Tbsp Xantham Gum as a thickener)
- 1/2 tsp Minced Garlic
- 2 tsp Minced Ginger
- 2 Pounds (908g) Boneless, Skinless Chicken Breast Thawed, Raw
Instructions
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Add the coconut milk, PB2, soy sauce, sweetener, lime juice, thickener, garlic and ginger to your slow cooker and whisk to combine.
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Add your chicken to the slow cooker.
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Cook on high for 4 hours, or low for 7-8 hours. Use 2 forks to shred chicken. Serve over rice, cauliflower rice, on top of a salad or inside a wrap with lots of fresh, chopped veg.