SLOW COOKER THAI PEANUT CHICKEN
Healthy slow cooker Thai peanut chicken recipe made with a simple, delicious Thai peanut coconut milk sauce, veggies, and juicy chicken.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 4h35m
Number Of Ingredients 16
Steps:
- In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until smooth.
- Add the chicken pieces, squash, red bell pepper, and onion to the slow cooker and stir gently to coat with sauce. The mixture will be very thick. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours.
- Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice.
- Serve over rice with a generous sprinkle of fresh cilantro.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 6), without rice, Calories 509 kcal, Carbohydrate 42 g, Protein 40 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 97 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 6 g
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
SLOW COOKER CHICKEN AND BROCCOLI
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 4h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the chicken chunks lightly with salt and pepper and put them in a slow cooker. Sprinkle over the five-spice powder. Stir together the stock, soy sauce, ginger, sriracha and garlic in a small bowl and pour over the chicken. Cover and cook on high for 3 1/2 hours.
- After 3 1/2 hours, mix together the cornstarch with 2 tablespoons water in a small bowl. Stir it into the slow cooker along with the sesame oil. Add the broccoli and peppers, cover and continue cooking on high for 30 minutes. Taste the sauce and adjust the seasoning.
- Serve over rice garnished with scallions and sesame seeds.
SLOW-COOKER PEANUT CHICKEN AND BROCCOLI
Make and share this Slow-Cooker Peanut Chicken and Broccoli recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the chicken, cornstarch, measured salt, and pepper in a large bowl and toss until the chicken is lightly coated; set aside.
- Heat the oil in a small frying pan over medium-high heat until shimmering. Add the scallions, garlic, and ginger, season with a pinch of salt, and cook, stirring until bright green and fragrant, about 1 minute. Scrape into a 5-quart or larger slow cooker.
- Add the chicken broth, peanut butter, soy sauce, red curry paste, and sugar. Whisk together until smooth and well-combined. Add the chicken, scraping out any cornstarch stuck to the sides of the bowl, and stir to combine. Cover and cook on the LOW setting without stirring until the chicken is cooked through and tender, 4 to 6 hours.
- Add the broccoli, gently stir to combine, and cover and cook until the broccoli is crisp-tender, 30 to 45 minutes more. Serve over rice, topped with chopped peanuts and scallions. Serve the chili-garlic paste on the side.
Nutrition Facts : Calories 705.3, Fat 48.7, SaturatedFat 12.5, Cholesterol 191, Sodium 1221.8, Carbohydrate 18.6, Fiber 2.2, Sugar 5.8, Protein 51.3
PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
- Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
- Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.
PEANUT CHICKEN STIR-FRY
Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
SLOW COOKER THAI PEANUT CHICKEN
A super creamy peanut sauce, full of tender chicken and tasty veggies, coats your favorite long noodles for a hearty and cozy meal!
Provided by Rebekah Rose Hills
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
- If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.
Nutrition Facts : Calories 620 calories, Carbohydrate 62.3 g, Cholesterol 65.1 mg, Fat 26.8 g, Fiber 6.1 g, Protein 36.5 g, SaturatedFat 6.1 g, Sodium 1265.4 mg, Sugar 8.9 g
CROCK POT/SLOW COOKER CHICKEN IN MUSHROOM GRAVY
Make and share this Crock Pot/Slow Cooker Chicken in Mushroom Gravy recipe from Food.com.
Provided by -------
Categories Chicken Breast
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken pieces in slow cooker.
- Season with salt & pepper.
- Mix wine/broth & soup, pour over chicken.
- Add mushrooms.
- Cover & cook on low 7-9 hours, or on high -4 hours.
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- Combine remaining ingredients in a small bowl or jar and mix until well combined. The sauce will be thick. Pour the sauce over the chicken.
- Remove the chicken breasts and chop into small chunks with a knife or use two forks to shred the chicken. Return the chicken to the slow cooker and stir into the sauce. Add a splash of chicken broth or water if needed to get it to all come together. Let sit for at least 5-10 minutes on warm to allow the chicken to soak up some of the sauce.
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