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Thai Chicken




Source of Recipe


LyndaMc994


Recipe Introduction


Serving Ideas: Complement this dish by serving it with rice that has been cooked with coconut milk.


List of Ingredients




8 chicken thighs without skin (about 2 lbs)
3/4 cup salsa, hot or mild
1/4 cup peanut butter, creamy
2 tablespoons lime juice
1 tablespoon soy sauce, low sodium
1 teaspoon grated ginger root

1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro, optional

Recipe



Place chicken in a 3 1/2 or 6-quart crockpot.

Combine salsa, peanut butter, lime juice, soy sauce and gingerroot and pour over chicken.

Cover and cook on LOW heat setting for 8-9 hours or until chicken juices run clear.

Using slotted spoon, remove chicken pieces to a serving plate. Remove sauce from crockpot and skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro. Makes 4 servings


NOTES:

You can replace the soy sauce in this recipe with fish sauce for a more authentic Thai flavor. If you are trying fish sauce for the first time, look for it at an Asian-foods market or a large supermarket. It is made from salted fermented fish, is salty like soy sauce and has a pungent, strong fish flavor.