Prep time: 10 mins | Cook time: 2 mins | Total time: 12 mins | Yield: 6 SERVINGS
This Thai Peanut Butter is another amazing weeknight meal best served with rice. Spoon the delicious peanut sauce on top and garnish with green onions and more peanuts. This slow cooker dinner is the perfect easy and quick meal, excellent for busy days.
INGREDIENTS :
- 2 lbs boneless, skinless chicken breasts, cut into 1” pieces
- 1 tbsp olive oil
- 1/3 c. cornstarch
- 3/4 c. creamy peanut butter
- one 14-oz.can of coconut milk (lite is okay)
- 1/4 c. low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1/4 c. honey
- 2 tbsp lime juice
- 1 tsp sesame oil
- 1/2 to 1 tsp ground ginger, or to taste
- pinch cayenne pepper, optional, and to taste
- 1/2 tsp garlic powder or 2 garlic cloves, finely minced
- 1/3 c. lightly salted peanuts, finely chopped for garnishing
- 2 tbsp green onions, sliced thin, optional for garnishing
- 1/4 c. fresh cilantro leaves (stems discarded), optional for garnishing
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
DIRECTIONS :
Step 1: With a liner, line a 3 to 6-quart slow cooker. On the bottom of the liner or slice cooker, drizzle some olive oil.
Step 2: Add the chicken to a large, gallon-sized zip-top plastic bag along with the cornstarch, salt, and pepper. Close and seal the bag. Toss well to evenly coat the chicken. Transfer the chicken to the slow cooker and set it aside.
Step 3: Combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne (optional) in a medium bowl until well mixed.
Step 4: Using the chicken, pour the mixture and evenly distribute using a spoon, coating all the pieces.
Step 5: Put the lid on and set to cook for 2 hours on high or 4 hours on low. Begin to check the chicken after 90 minutes if cooking on high or 3 hours on low. The chicken is done when the internal temperature reaches 165 degrees F.
Step 6: To a plate, transfer the chicken and spoon the extra cooking sauce on top. Before serving, garnish with some peanuts, cilantro, and green onions. Enjoy! You can keep any leftovers in an airtight container and store them in the fridge for up to 5 days or freeze them for up to 3 months.
NUTRITION FACTS:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 725 | TOTAL FAT: 42g | SATURATED FAT: 18g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 129mg | SODIUM: 868mg | CARBOHYDRATES: 31g | FIBER: 3g | SUGAR: 14 g | PROTEIN: 59g
SLOW COOKER THAI PEANUT CHICKEN
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1” pieces
- 1 tbsp olive oil
- 1/3 c. cornstarch
- 3/4 c. creamy peanut butter
- one 14-oz.can of coconut milk (lite is okay)
- 1/4 c. low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1/4 c. honey
- 2 tbsp lime juice
- 1 tsp sesame oil
- 1/2 to 1 tsp ground ginger, or to taste
- pinch cayenne pepper, optional, and to taste
- 1/2 tsp garlic powder or 2 garlic cloves, finely minced
- 1/3 c. lightly salted peanuts, finely chopped for garnishing
- 2 tbsp green onions, sliced thin, optional for garnishing
- 1/4 c. fresh cilantro leaves (stems discarded), optional for garnishing
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
Instructions
Step 1: With a liner, line a 3 to 6-quart slow cooker. On the bottom of the liner or slice cooker, drizzle some olive oil.
Step 2: Add the chicken to a large, gallon-sized zip-top plastic bag along with the cornstarch, salt, and pepper. Close and seal the bag. Toss well to evenly coat the chicken. Transfer the chicken to the slow cooker and set it aside.
Step 3: Combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne (optional) in a medium bowl until well mixed.
Step 4: Using the chicken, pour the mixture and evenly distribute using a spoon, coating all the pieces.
Step 5: Put the lid on and set to cook for 2 hours on high or 4 hours on low. Begin to check the chicken after 90 minutes if cooking on high or 3 hours on low. The chicken is done when the internal temperature reaches 165 degrees F.
Step 6: To a plate, transfer the chicken and spoon the extra cooking sauce on top. Before serving, garnish with some peanuts, cilantro, and green onions. Enjoy! You can keep any leftovers in an airtight container and store them in the fridge for up to 5 days or freeze them for up to 3 months.
