Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad
- Time
- 40 min
- Serves
- 4
- Style
- Classic
Ingredients
- 2 mediumcarrots
- 2 lbchicken thighs, boneless skinless
- 1 small bunchgreen onions (scallions)
- 1 bunchkale
- 1lime
- black pepper
- crushed red pepper
- honey
- natural peanut butter
- salt
- sesame seeds
- soy sauce
- toasted sesame oil
- virgin coconut oil
Cookware
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater
- measuring spoons
- mixing bowls
- stainless steel or cast iron skillet
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 502
- Protein
- 51g
- Carbs
- 17g
- Fat
- 26g
- Fiber
- 4g
- Sodium
- 261mg
Method
Log in needed to view all details.