Slow-Cooked Thai Peanut Chicken
Ingredients:
1 ½ pounds boneless, skinless chicken breasts or thighs
1 cup canned coconut milk
¾ cup natural peanut butter (creamy or crunchy)
3 tablespoons low-sodium soy sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon freshly grated ginger
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes (adjust to taste)
1 tablespoon lime juice
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Chopped fresh cilantro, for garnish
Chopped peanuts, for garnish
Cooked rice or rice noodles, for serving
Instructions:
Prepare the sauce: In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and crushed red pepper flakes until smooth.
Arrange the chicken: Place the chicken in a slow cooker and pour the peanut sauce over it, ensuring each piece is well-coated.
Slow cook: Cover and cook on low for 4-5 hours or until the chicken is tender and fully cooked.
Shred the chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, stirring it into the sauce.
Thicken the sauce (optional): If a thicker sauce is desired, mix cornstarch with water and stir it into the slow cooker along with the lime juice. Cover and cook on high for 20-30 minutes until the sauce thickens.
Serve: Spoon the Thai peanut chicken over cooked rice or rice noodles. Garnish with fresh cilantro and chopped peanuts.
Notes:
Add bell peppers or shredded zucchini for extra veggies.
Adjust the spice level by increasing or reducing red pepper flakes.
Store leftovers in an airtight container in the fridge for up to 3 days.
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