This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, cilantro, and salsa in this fun chicken entree recipe.
Prep Time: 15 minutes
Cook Time: 7 hours, 30 minutes
Total Time: 7 hours, 45 minutes
Ingredients:
- 8 boneless, skinless chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 green bell peppers, chopped
- 1 cup chunky salsa
- 1/2 cup peanut butter
- 2 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 2 Tbsp. finely chopped ginger root
- 1 Tbsp. cornstarch
- 2 Tbsp. water
- 1 cup chopped roasted peanuts
- 1/3 cup chopped green onion
- 1/2 cup chopped fresh cilantro
Preparation:
In 3 to 5 quart crockpot, mix all ingredients except chicken, cornstarch, water, peanuts, green onion, and cilantro. Add chicken and stir to coat. Cover crockpot and cook on LOW for 7-8 hours or until chicken is thoroughly cooked and no longer pink in center.
Combine cornstarch and water in a small bowl and mix well; add to crockpot and cook on high 10-15 minutes until thickened. Sprinkle with chopped peanuts, green onion, and cilantro and serve with hot cooked rice. 4 servings
Calories: 470
Fat: 25 grams
Sodium: 550 mg
Vitamin C: 10% DV
