Do you all have a recipe that you go to over and over again when you need something easy to feed a crowd? This Thai Peanut Chicken is mine. I make it for our family, for our co-workers, as a freezer meal to give when people have a baby… And generally without fail, I’m asked for the recipe.
Ryan and I were away in Dallas for work all last week. We got home at 1:30 yesterday afternoon. I baked a “purple” layer cake and a dozen cupcakes for a neighbor’s 3-year old birthday party that was today. And then tonight we hosted a group of seven students leaders in our ministry for dinner, plus two of our co-workers and our family of six. So an easy meal was necessary, and I had a dairy allergy to work around. This Thai Peanut Chicken was the first to come to mind. And guess what? Someone asked for the recipe. 😉
Because it was a crazy night, I didn’t have time to take set a stage and take good photos. You’ll have to trust me that this crockpot full of chicken is yummy, even if the photo doesn’t make you salivate. The cupcakes I served for dessert will make you salivate when I get around to posting them…
And the list of ingredients will make you think I’m out of my mind for sharing this recipe. But it works, I promise. I know this is a pretty chill month with lots of downtime, so you probably won’t have a need for an easy dinner… yeah right!! Put this in the crockpot, do some Christmas shopping or decorating, and come back a few hours later to enjoy. I serve it over rice and top it with peanuts. Tonight we also had roasted broccoli, mango and kiwi on the side.
Thai Peanut Chicken
- 3 boneless, skinless chicken breasts
- 3/4 cup medium salsa
- 1/3 cup creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce or liquid aminos (gluten-free)
- 1 tbsp brown sugar
- ½ tsp minced garlic
- 1 tsp grated fresh ginger root (or 1 tsp. ground ginger)
- 1/3 cup coconut milk
- cilantro optional, for garnish
- peanuts optional, for garnish
Place chicken breasts in a crockpot. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce/liquid aminos, brown sugar, garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5 hours.
Shred the chicken inside the crockpot using two forks. Add the coconut milk, stir in, and turn to warm setting for 15-20 minutes prior to serving.
Serve over rice (or noodles), and top with cilantro and peanuts.