Directions
- 1In a bowl, combine peanut butter, white miso paste, soy sauce, maple syrup, rice vinegar, grated ginger, grated garlic, red chili flakes, black pepper, and sesame seeds. Mix until well combined.
- 2Place 48oz of boneless, skinless chicken thighs in a slow cooker.
- 3Add half of the peanut miso sauce and a splash of chicken bone broth to the slow cooker.
- 4Mix and cook on high for 3-4 hours or low for 4-5 hours.
- 5Once cooked, add the remaining peanut miso sauce and mix well.
- 6Serve over 480g of steamed short grain rice and garnish with green onions and sesame seeds.
Ingredients
- 48 oz boneless skinless chicken thighs
- 120 g peanut butter
- 60 g white miso paste
- 60 g soy sauce
- 40 g maple syrup
- 30 g rice vinegar
- 20 g grated ginger
- 20 g grated garlic
- 0 red chili flakes
- 0 black pepper
- 0 sesame seeds
- 100 ml chicken bone broth
- 480 g short grain rice
- 0 green onions
Equipment
slow cookerbowlforkspoonmeasuring cupsmeal prep containers
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