Nutty Thai Chicken

a plate of white rice topped with sauté tomatos and peanuts.

By: Joanna Johnson for the National Peanut Butter Lover’s Recipe Contest

8 hours

Serving Size: 14.5oz

intermediate

Ingredients

2 lb. boneless, skinless chicken breasts

1 can light coconut milk

1 can tomatoes with diced green chilies

2 tablespoons creamy peanut butter

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1-2 tablespoon olive oil

chopped cilantro (optional)

Directions

Season chicken with salt and pepper. In a large skillet, heat oil to med-high and brown chicken on both sides. Place in a slow cooker. In a medium bowl, whisk together coconut milk, peanut butter, sugar, and salt. Gently stir in tomatoes. Pour over chicken. Cook on low for 7-8 hours. Garnish with cilantro. Serve over rice or as an entrée by itself.

Nutrients Per serving

Calories421
Calories from Fat179
Fat20g
Trans fats0
Cholesterol145mg
Carbohydrate9g
Protein52g
Fiber0g
Sodium904mg

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