Slow-Cooked Thai Peanut Chicken (Printer-Friendly Version)
# What You'll Need:
→ For the Main Dish
01 -
1 1/2 pounds boneless, skinless chicken breasts or thighs
02 -
1 cup canned coconut milk
03 -
3/4 cup natural peanut butter (creamy or crunchy)
04 -
3 tablespoons low-sodium soy sauce
05 -
2 tablespoons honey
06 -
2 tablespoons rice wine vinegar
07 -
1 tablespoon freshly grated ginger
08 -
3 cloves garlic, minced
09 -
1/2 teaspoon crushed red pepper flakes (adjust to taste)
10 -
1 tablespoon lime juice
11 -
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
→ For Serving
12 -
Chopped fresh cilantro, for garnish
13 -
Chopped peanuts, for garnish
14 -
Cooked rice or rice noodles, for serving
# Let's Cook!:
01 -
Whisk together coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and red pepper flakes until smooth.
02 -
Place chicken in bottom of 6-quart slow cooker. Pour peanut sauce over chicken, ensuring each piece is well-coated.
03 -
Cover and cook on low for 4-5 hours, until chicken is tender and fully cooked.
04 -
Remove chicken from slow cooker and shred using two forks. Return shredded chicken to slow cooker, stirring into sauce.
05 -
Stir in cornstarch slurry and lime juice. Cover and cook on high for 20-30 minutes until sauce thickens to desired consistency.
06 -
Serve over cooked rice or rice noodles. Garnish with chopped cilantro and peanuts.
# Cook's Notes:
01 -
Add sliced bell peppers or shredded zucchini for more vegetables
02 -
Adjust red pepper flakes to control spiciness
03 -
Leftovers keep for up to 3 days in refrigerator