Crock pot chicken in Thai peanut sauce
This is a recipe I made recently. I used PB2 for the peanut butter to save a few calories. It was a nice change from the usual chicken and easy to make. I skip the rice.
Carol
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Crock Pot Chicken Thighs in Thai Peanut Sauce
Ingredients:
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8 boneless skinless chicken thighs
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1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
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1/2 cup peanut butter (crunchy or creamy)
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2 teaspoons ginger
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2 tablespoons soy sauce
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2 teaspoons lime juice
Directions:
1. Put all ingredients in crock pot on low for 6-8 hours.
2. Garnish with cilantro, scallions, and peanuts.
3. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
I reconstituted it, and actually, I needed to add a little more water to the dish as it cooked so it wouldn't burn.
I hope you enjoy it.
Carol
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3