{Crock Pot} Skinny Thai Peanut Chicken

If you aren’t using PB2 in everything yet, you’re late to the party. Consider this your official invitation. PB2 is all natural powdered peanut butter with 80% of the calories removed. They’re just…gone. I love cooking with PB2 in sweet and savory dishes, in oatmeal, cookies, smoothies, you name it. 

This recipe is a lightened-up version of peanutty Thai chicken with absolutely none of the flavor missing. You can serve this recipe with rice noodles, quinoa, or rice. I enjoyed mine tossed with shredded cabbage. I love home-made versions of takeout delights, especially when the crock pot allows me to come home to takeout – no calling in or driving through required. 

It’s important that I eat at home instead of going out to dinner so I can watch these two cuties snuggle together on the couch (P.S. adopt sweet Sammy! And feel free to take Ketch too!): 


You could save more calories by using lite coconut milk, but I have a real problem with lite coconut milk. It’s just watered-down coconut milk. I don’t understand the point. And it costs the same as regular coconut milk. Just add water to your regular coconut milk if you feel so inclined. That’s my soapbox. Sparkle Kitchen discussing the issues. 
Skinny Thai Peanut Chicken 
Serves 4

You will need:
  • 4 boneless, skinless chicken breasts
  • 3/4 cup PB2 + 1/4 cup water or 1 cup peanut butter
  • 1 tbsp. minced fresh garlic
  • 2 tsp. lemongrass paste
  • Juice of 1 large orange
  • 1 1/2 tbsp. sesame oil
  • 2 1/2 tbsp. soy sauce
  • 1/2 tsp. crushed red pepper flakes
  • 1 tbsp. Sriracha 
  • 1 can coconut milk
  • 1 cup sugar snap peas
  • 1/2 red bell pepper, thinly sliced into strips
  • 1/3 cup crushed dry-roasted peanuts to serve, optional
  • Shredded cabbage to serve, optional

Method:
  • Place the chicken breasts in a single layer in the bottom of the slow cooker. 
  • In a large bowl, stir together PB2 and water until creamy (skip this step if you’re using regular peanut butter). 
  • Add garlic, lemongrass paste, orange juice, sesame oil, soy sauce, red pepper flakes, coconut milk and Sriracha to peanut butter mixture, whisking thoroughly to evenly combine.
  • Pour the sauce over the chicken in the slow cooker and top with sugar snap peas and red bell pepper strips. 
  • Set heat to low and cook for six hours, until chicken is fully cooked.
  • Shred chicken with two forks into bite-sized pieces. 
  • Serve hot, topped with with crushed peanuts and shredded cabbage. 
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