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If you like the spicy peanut butter flavor of Chicken Satay, you'll love Thai Peanut Chicken. You can use chicken thighs for a richer flavor or boneless, skinless chicken breasts. And since this is a crock-pot meal, you can prep it in the morning, making it perfect for busy days, or hot summer days when you want to avoid using the oven.
Total Time: 8 hours in the crock pot
Yield: 4 servings
There are two chicken thighs or one chicken breast, plus sauce, in a serving. Garnish with chopped cilantro and a lime wedge. In the winter, I like to serve over rice with roasted brussels sprouts or steamed green beans on the side. A Thai salad made up of lettuce, cilantro, cucumber, and with a light lime dressing would be excellent and refreshing during the summer.
Mix milk, peanut butter, egg, salt and pepper until smooth. Add chicken "finger" pieces. Allow to soak for several minutes. Coat well with breadcrumbs and/or cornflake crumbs. Fry in shallow oil in heavy skillet until browned and chicken is done. Set aside until cooled enough to thinly slice, or leave chicken fingers whole for dipping.
For Sauce: Combine sauce ingredients in bowl or microwave safe measuring cup and heat in microwave for about 35 seconds. Stir, then heat additional 35 seconds. Add water a half teaspoon at a time if too thick, make thickness to your preference. Mix well and pour over sliced chicken, or dip chicken pieces in sauce.
|Servings:||2 to 4|
|Time:||5-10 Minutes Preparation Time|
about 7 Minutes Cooking Time
Source: Experimentation in an attempt to recreate Chinese buffet food!
By Yodergoat from Paris, TN
Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.
Source: A friend, Eilly
By Raymonde from North Bay, Ontario