Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes. Will make this again soon. I was not disappointed, and despite the heat the other flavors came through wonderfully. Try this Thai peanut chicken recipe instead of ordering takeout for a tasty weeknight meal with little effort. Nutritional information is provided only for select recipes at this time. I’m mostly vegetarian so did not use any meat and certainly didn’t need it to be protein rich. I sub the chicken with shrimps. I can’t find these refrigerated noodles, is there a good substitute? . I make something similar with soba noodles, they’re buckwheat so I believe they are gluten free. Thank you for such a fabulous recipe! Let the heat melt the peanut butter slightly, then stir and combine the chicken and sauce into … Hope that helps! I made the recipe as is, except added broccoli and swapped in edamame noodles to “health it up” a bit. Made this last night, so so good!!! I will make them all! But I thought it was a little dry. 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded, 2 boneless, skinless chicken breasts, cut into 1-inch chunks. Also, I doubled the sauce…adding a little water to thin it out. https://www.tasteofhome.com/recipes/thai-peanut-chicken-casserole Amazing! In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside. https://www.food.com/recipe/amazing-thai-peanut-chicken-144301 Only subs were crunchy peanut butter, egg noodles and shrimp instead of chicken. Thank you! I omitted the cilantro all together and used diced firm tofu since I didn’t have chicken on hand. Wow! Hope that’s okay. Thank you so much for sharing . Made this for dinner tonight and it is delicious!! Loved this recipe! Step 6 Add chicken to skillet and cook until golden, about 3-4 minutes. I just made this using red and green cabbage, thick chewy udon noodles, and sesame seeds and cilantro on top. First time having to look for this, too. I have yet to try a recipe on your site that we don’t like. Could I use bok choy instead of the cabbage in this recipe or even in addition to? BTW, I wish you’re recipe pages didn’t have autoplay videos. I will make them over and over again. It’s nearly identical to soy sauce, and is GF. I didn’t add ginger (personal preference) or chicken, to make it vegetarian. Mmmm! Cut the chicken breasts into one inch chunks and add to the slow cooker. Yo’ that was damn delicious! Good potential to spice up & make it your own! Adding noodles from the cooking water into the sauce pot will drag along some starchy liquid which is useful for thickening your sauce if you need it. I cooked the cabbage just a bit as well. I love one skillet meals. Make sure that the chicken gets thoroughly soaked. But it came out really tasty. This recipe looks so insanely delish! I’d put it on anything. Will try to put some aside for tomorrow but no guarantee! Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes. Bring to a boil, then reduce heat … It make the dish so fresh!! Making this tonight…. Next time I will use crunchy peanut butter though rather than separate whole peanuts. https://cookingfrog.com/slow-cooker-thai-peanut-chicken-recipe Add water, 1 tablespoon at a time, until desired consistency is reached. The thing that totally ruined this dish was the sauce & I followed the recipe to a T, except to omit the Sriracha. I made this last night, it was delicious, a huge hit with my sons! I am certainly no a stranger in the kitchen. I also did the same with my veggies and roasted for a short time. Extra chunky peanut butter means no need to chop up extra peanuts. Mine always comes out with too much peanut butter flavor though! Thank you for sharing! Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully. I doubled the sauce, and it was excellent! To make this recipe paleo, you would use almond butter and chopped almonds in place of the peanut … YUM!! I agree any noodle will work just fine. Or more! I used some spaghetti I already had on hand but I definitely would’ve wanted to double the amount of sauce since it was so good! I used vermicelli rice noodles, because that’s what I had on hand. Yum! Thanks! What type of peanut butter did you use? Cheating a little this time, using spaghetti noodles, but with more peanut butter. I used to have this problem on my previous computer but for some reason, on my new one, not so much. That’s great! In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, … I’m sorry, but that recipe was horrible. Unfortunately, without further recipe testing, I cannot answer with certainty. I’m a little obsessed with these noodles. You can optionally garnish with a few pre-sauteed chopped peppers, 1-2 tbsp. Next time I’m gonna try it with udon noodles! … There will be a fight over the leftovers today because who does not love cold noodles with peanut sauce? Excellent I break this one out when I’m cooking for a large group and it’s always a hit. https://tastykitchen.com/recipes/main-courses/thai-honey-peanut-chicken Cuisine Thai. Where do you find Yaki Soba noodles….in the store? My family thinks I’m a genius! It’s just quicker. Louise, What a great idea! Combine the rice and water in a saucepan over medium-high heat. It’s so much better than going out too eat! Cheers. When making the sauce, I cooked the garlic and ginger in sesame oil for one minute first to release the aromatics and then added the remaining ingredients, turned off the heat and stirred the sauce. Heat oil in a wok over high heat. You can double or triple the sauce ingredients to your liking, Caralee. I’ll use it for pasta, I bet it will be great, the sauce will do the magic trick! I love making Asian food at home. Hope that helps! Keep on enjoying what it is you love doing. I discovered later that I forgot to add the honey but I’m not sure if I will use it next time since I loved the sauce the way it came out. Hi what if I don’t have rice vinegar ? Tried this recipe for the first time and it came out very well. We used vermicelli bean thread for our noodles since it was what we had on hand and it turned out great! I doubled the sauce (but only used 1 teaspoon of Sriracha because we have young kids) and used a Rotisserie chicken because I was in a hurry. This sauce. I’ll make it today for lunch instead. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); This will become one of my regular dishes. Thank you. We’re rich with condiments, though, and I made the sauce exactly as called for. Pour the rest of the sauce over it. This makes a total of 4 servings of Thai Style Low Carb Peanut Chicken. Heat oil in a skillet or wok over high heat. The thai peanut sauce glazes the chicken perfectly and this will be a hit for dinner! It is a keeper!! Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. window.adthrive = window.adthrive || {}; Next time I think we’ll double the sauce ratio, but we’ll cook this again! It is a recipe that tastes fantastic as leftovers and works well in salads and wraps, too! i took it a step furhter and made my own peanut butter since its super easy and fresh! Absolutely delicious!! 5. Thank you so very much for what will now be my go to recipe! Oh, and I just used pre-packaged Cole slaw mix. Tried this tonight and it needed just a bit of doctoring, although we may have used a tad bit too much peanut butter. I’ve made this a couple times and its delicious! Use rice noodles once and shrimp. Hi Chungah, where would I find the refrigerated yaki soba noodles at the store? The peanut sauce tastes so good! It takes moments to whisk up the spicy Thai peanut sauce and just over half an hour to bake. Thanks for the recipe! Very good! Being a diabetic it would be very helpful to me if you could have nutritional values on all of your recipes. But STILL! However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). This was a total bust. I used dry Vietnamese vermicelli noodles, which cooked up quick, are gluten-free and non-GMO! https://www.closetcooking.com/thai-peanut-chicken-buddha-bowls Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. This recipe is amazing. Made this for meal prep last week and it was amazing! Loved this! A pinch of Maggie seasoning (MSG) wouldn’t be amiss here. This is beyond OMG drool worthy! Sprinkle with spring onions, fresh red chilli and more peanuts and congratulate yourself on making such a delicious one pan chicken recipe. In a small bowl whisk together remaining … This looks delicious….could I make it gluten free??? Cook on low for 4-5 hours. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Worked like a charm! Serve immediately, garnished with cilantro and peanuts, if desired. Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first). I’ve used it as a soy sauce alternative for many recipes! This is far better than anything I can get at my local thai restaurants. We like it for breakfast, lunch and dinner. I used cream of coconut (which is basically the top cream of a can of coconut milk!) This is going into regular meal rotation. A new go-to! Made some changes based on what I had and prefer: added broccoli and bell peppers to up the vegetables, used coconut aminos in place of soy sauce, omitted cilantro, and used red pepper flakes in place of sriracha because we ran out. Can you substitute any other noodle and get the same results? Using a powdered peanut butter like PB2 helps keep the sauce for these Thai Peanut Chicken Wraps low in fat while still offering all the tasty peanut flavor you crave. Thank you for this recipe! Hi Lou! 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