Yes – I realize that yesterday I wrote about my addiction to peanut butter and today I am writing a recipe that includes peanut butter – maybe I am not quite over my addiction yet and I am trying to finish the jar so I don’t continue to eat it by the spoonful – however it may be worth it to have around just to make this yummy chicken – creamy, delicious, and honestly just as good as the Thai peanut chicken I order from around the corner. I served it over a 1/2 cup of rice noodles for an extra 2 points. I adapted this recipe from a terrific blog called A Year Of Slow Cooking to lighten it up a bit.
Weight Watchers Thai Peanut Chicken
Points: 6 weight watchers pointsplus
Servings: 6 servings
Serving Size: 3/4 cup
Nutritional Info: 237 calories, 9.1 g of fat, 14.1 g of carbohydrates, 2.9 of fiber, 28.5 g of protein
Ingredients
1.5 lbs of chicken breast tenderloins
1 red pepper, diced
1 onion, chopped
1/2 cup reduced fat chunky peanut butter
juice of 1 lime
1/2 cup non fat chicken broth
1/4 cup reduced sodium soy sauce
1/2 tbsp cumin
1/2 tbsp corriander
Chopped scallions, cilantro, and bean sprouts for garnish
Instructions
1. Add the chicken, red peppers, and onions to the bottom of the slow cooker.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chicken broth, cumin, and coriander. Pour over the chicken.
3. Cook on high for 4 hours or until chicken is cooked through. Break into smaller pieces with a fork and serve over rice or noodles. Garnish with fresh lime, scallions, cilantro, and bean sprouts.
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Im glad im not the only one that eats peanut butter out of the jar….
Cant wait to try this one!
If only I could keep my finger out of the jar anytime it’s in my cabinet…..
[...] Weight Watchers Thai Peanut Chicken | The Slender Kitchen [...]
Any suggestions for modifying this so it can be made without a slow cooker? Thanks so much!
So I imagine you could easily make this in a saute pan, although I have never tried it. I would first the make the peanut sauce and set it aside. Then saute the onions and red peppers for 4-5 minutes. Then add the chicken and brown it on both sides sides. Then pour in the peanut sauce and let it all simmer for 15-20 minutes or until the chicken is cooked through. I think that would work – let me know if it does.
I did this in the frying pan. It was so delicious!
served it with brown rice. great meal.
I had never thought to try it in the frying pan but definitely going to do that – thanks! Glad you liked it!
I made this last night in the crockpot, and it was delicious!! Keep the recipes coming, I have loved them all so far and always get excited when I see a new one in my reader!
Thanks so much! Let me know if you have any ideas for future recipes…I am always looking
[...] Tuesday – Thai Peanut Chicken [...]
Made this for dinner last night. OMG so delish! Will make this again & again.
[...] prepped at all, it’s a very quick meal though) Chicken: http://www.slenderkitchen.com/slow-cooker-thai-peanut-chicken/ (meal over the weekend, ingredients from this shopping trip… tasty, but not Earth [...]
I have this in the crockpot right now. Added some chopped mushrooms and will be serving over spaghetti squash. Can’t wait for dinner time!
[...] Thursday night I made this Crock-Pot Thai Peanut Chicken. SOO good, I’ve been eating it on a cozy bed of spinach. May seem weird, but it really quite [...]
I work for 7 hours a day…
Would the recipe work if I slow cooked it on low for 8 hours instead of on high for 4 hours?
It should work
If you are worried about the chicken drying out you could also use chicken thighs and then you are sure to have moist chicken.
I love peanut butter by the spoonful too, but I know I can’t indulge very often. Have you tried PB2? It is a powdered peanut butter, fat-free. Sounds unappealing, I know, but it is great for cooking, and tastes delicious when reconstituted with water. Only 5 points per half cup vs about 20 points regular peanut butter.
I know PB2 well. I was thinking the same thing when I saw this recipe!
Oops – it comes from Bell Plantation.
This was very good! Not the most attractive looking meal, but tasted great. I would recommend adding a little spice depending on your taste. I served mine over brown rice. I used regular peanut butter because I would rather the extra fat than tons of extra ingredients that get put into reduced fat to make it taste better! I put it into my WW recipe builder, and it was only 1 additional point/serving.
I have a pretty new slow cooker, so it was actually done in closer to 3 hours on high.
Also wouldn’t really consider this thai, but whatever it is, it is delicious!
This was ok but it’s missing something..
I have heard from a few people that adding fish sauce can make a more traditional Thai flavor if that is what you are looking for.
This sauce was delicious as is but the picky boyfriend suggested adding 1/4 c brown sugar, the juice of 2 clementines, a few shakes of cayenne pepper and 2 T cornstarch. Delicious either way!
I had it over brown rice with carrots!
Has anyone tried this with the Better n’ Peanut Butter?
Do you think Indian butter chicken can be modified to lower points and still be good? Butter chicken is a particular favorite of mine. I thought I might change the coconut milk to fat free ricotta and fat free Greek yogurt.
I have a butter chicken recipe here:www.slenderkitchen.com/slow-cooker-butter-chicken