Wednesday, October 26, 2011
Thai Peanut Chicken
That would be a CLEAN plate and her second one at that!
I love love Love love Thai food. I was so excited to see this recipe in my new cookbook and it did not disappoint. I was a little scared when I read that I was to mix peanut butter and salsa together but it was the perfect sauce so peanut-ey and yummy.
2.5 pounds chicken pieces (I used boneless skinless breasts, cage free)
1 cup hot salsa (I used medium and it was plenty strong)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
hot cooked rice ( I used Jasmine)
1/2 cup chopped peanuts (seriously makes the dish)
2 tablespoons chopped fresh cilantro
Place chicken in crock. Mix salsa, peanut butter, soy sauce, lime juice, ginger together and pour on top of chicken. Cook on low 6-7 hours ***IF BONELESS CHICKEN NEED ONLY 4 HOURS****
Serve chicken and sauce over rice. Sprinkle with peanuts and cilantro.