Available at 
Tweet
Crock-Pot Chicken Indonesian
Serves 6
12 skinless chicken thighs
3 tablespoons soy sauce
4-6 cloves garlic, pressed
1 1/2 tablespoons grated fresh ginger root
3 teaspoons sesame oil
1/2 teaspoon cayenne pepper (or less depending on your heat index)
1/3 cup peanut butter
In a skillet, brown chicken thighs well on both sides.
In a small bowl, combine soy sauce, garlic, ginger, sesame oil and
cayenne pepper. Place chicken in a crock-pot. Spoon sauce mixture
over the top of the chicken. Cover and cook on low heat setting 6 1/2
to 7 hours or until chicken is tender and fully cooked. Remove
chicken from crock-pot and stir peanut butter into juices until
smooth. Spoon sauce over chicken to serve.
Per Serving: 380 Calories; 20g Fat; 20g Protein; 6g Carbohydrate; 2g
Dietary Fiber; 32mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain
(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat.
SERVING SUGGESTIONS: Steamed broccoli and cauliflower, brown rice and
a big salad.
VEGETARIANS: Skip the chicken and add 2 cans of garbanzo beans
(drained and rinsed) and a can of veggie broth. Cooking time will be
about half.
Serves 6
12 skinless chicken thighs
3 tablespoons soy sauce
4-6 cloves garlic, pressed
1 1/2 tablespoons grated fresh ginger root
3 teaspoons sesame oil
1/2 teaspoon cayenne pepper (or less depending on your heat index)
1/3 cup peanut butter
In a skillet, brown chicken thighs well on both sides.
In a small bowl, combine soy sauce, garlic, ginger, sesame oil and
cayenne pepper. Place chicken in a crock-pot. Spoon sauce mixture
over the top of the chicken. Cover and cook on low heat setting 6 1/2
to 7 hours or until chicken is tender and fully cooked. Remove
chicken from crock-pot and stir peanut butter into juices until
smooth. Spoon sauce over chicken to serve.
Per Serving: 380 Calories; 20g Fat; 20g Protein; 6g Carbohydrate; 2g
Dietary Fiber; 32mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain
(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat.
SERVING SUGGESTIONS: Steamed broccoli and cauliflower, brown rice and
a big salad.
VEGETARIANS: Skip the chicken and add 2 cans of garbanzo beans
(drained and rinsed) and a can of veggie broth. Cooking time will be
about half.
Comment