Skinny Slow Cooker – Thai Peanut Chicken
This may not be the more traditional style of Thai Peanut Chicken, but oh man, is this delicious!! Serve over a bed of warm bean threads with a side of broccoli and you’ve got yourself a wonderful meal!
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Yields: 7 Servings (does not include bean threads) | Serving Size: 1/2 Cup | Previous Points: 4 | Points Plus: 5 | Calories: 196 | Fat: 7 g | Carbohydrates: 2 g | Fiber: 1 g | Sodium: 120 g | Sugar: 0 g | Protein: 30 g
Ingredients
- 4 chicken breasts, boneless, skinless, raw (about 8 oz. each)
- 3/4 cup light coconut milk (canned)
- 4 sticks dried lemongrass
- 1 tbsp. peanut butter, no sugar added
- 1 lime, zest and juice
- 2 tbsp. chopped peanuts, no sugar added
Directions
Pour the light coconut milk in to the slow cooker. Using a whisk, blend in the peanut butter until it is well dissolved in the milk.
Place the chicken breasts in the milk, toss in the lemongrass and add the lime juice and zest over the top. (reserve the peanuts for after cooking)
Cook on low for 4 hours or until the chicken reaches an internal temperature of at least 165 degrees.
When finished cooking, shred the chicken with two forks and stir in the peanuts.
Eat as it is or serve over a bed of bean threads as we did here (cooked to package directions)
NOTE: Thai food typically has some kick to it. We did not add any hot spices for personal reasons. But you can certainly stir in some cayenne or other pepper to give it that kick that most people expect.
http://skinnyms.com/thai-peanut-chicken/
