900g boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup cornstarch
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
one can coconut milk
3/4 cup creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice wine vinegar
2 tablespoons lime juice
1 teaspoon sesame oil
1/2 to 1 teaspoon ground ginger, or to taste
1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
pinch cayenne pepper, optional and to taste
1/3 cup lightly salted peanuts, finely chopped for garnishing
1/4 cup fresh cilantro leaves (stems discarded), optional for garnishing
Instructions
Spray slow cooker with cooking spray or drizzle olive oil over bottom of the slow cooker. To a large, zip lock plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker.
To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.
Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.
Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. garnish with peanuts, optional cilantro, and serve immediately.
Serving
Suggestions
I skipped the rice wine vinegar (as did not have any) and was fine without
Originally Submitted
1/17/2018
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