Thai Peanut Chicken Preparation

A creamy dish full of delicious peanutty flavor with cilantro and lime for added brightness.

Thai Peanut Chicken Preparation

Included Ingredients

Chicken, red pepper, lime, lite coconut milk, tamari sauce, honey, salt, creamy peanut butter, seasonings.

Groceries Needed

  • Brown rice
  • Fresh lime juice
  • Crushed peanuts
  • Cilantro

Optional Additions

  • Garlic (for stronger flavor)
  • Ground ginger (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over brown rice and top with crushed peanuts, fresh lime juice, and cilantro.

Alternative Serving Instructions:

Can also serve over rice noodles, zoodles, forbidden rice, broccoli slaw, cauliflower rice, or pasta.

Low Carb Serving Option:

Serve over riced cauliflower or a blend of riced cauliflower and brown rice.

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Can add up to 1/4 cup water if needed.

Oven

Thaw meal in the refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F.

Pressure Cooker

Cook on manual for 20 minutes natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred and allow to soak in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ¼ tsp

Ground Ginger | ¼ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Shred and allow to soak in juices prior to serving.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Ground Ginger | ½ tsp

Nutrition Facts

Serving Size | 0.5 cup
348 Calories | 16.9g Total Fat | 11.6g Carbs | 1.7g Fiber | 38.1g Protein | 8.6g Sugars | 8.4g Sat. Fat | 745mg Sodium

Allergens: Soy, Peanuts. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.