Thai Peanut Chicken
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Updated Feb 4, 2010
Tender chicken thighs are coated with a savory sauce. For a little crunch, top with chopped cocktail peanuts.
Thai Peanut Chicken
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- Prep Time 10 min
- Total 5 hr 10 min
- Ingredients 9
- Servings 6
Ingredients
- 8 boneless skinless chicken thighs (2 lb)
- 1 bottle (13.5 oz) Thai peanut sauce
- 2 medium carrots, sliced (3/4 cup)
- 4 medium green onions, sliced (1/2 cup)
- 1 cup uncooked converted white rice
- 2 1/4 cups water
- 1/4 cup chopped cocktail peanuts
- 2 tablespoons chopped fresh cilantro
- 1/2 cup chopped red bell pepper, if desired
Instructions
-
Step1Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.
-
Step2Cover; cook on Low heat setting 5 to 6 hours.
-
Step3Cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice. Pour sauce from cooker over chicken. Sprinkle with peanuts, cilantro and red bell pepper.
Nutrition
490
Calories
21g
Total Fat
29g
Protein
46g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1370mg
- 57%
- Potassium
- 370mg
- 10%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 13g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 2%
- 2%
- Calcium
- 6%
- 6%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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