Directions
- 1Combine peanut butter, white miso, soy sauce, maple syrup, rice vinegar, ginger, garlic, red chili flakes, black pepper and sesame seeds in a bowl.
- 2Mix the ingredients until it forms a paste.
- 3Place the chicken thighs in the slow cooker.
- 4Add half of the peanut miso sauce and a splash of chicken bone broth to the chicken.
- 5Mix the chicken with the sauce to coat evenly.
- 6Cook on high for 3-4 hours or on low for 4-5 hours.
- 7Once cooked, add the remaining half of the peanut miso sauce.
- 8Mix everything together until the chicken is shredded and coated in the sauce.
- 9Serve the peanut miso chicken with steamed short grain rice.
- 10Garnish 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
- Red chili flakes
- black pepper
- sesame seeds
- chicken bone broth
- 480 g short grain rice
- green onions
Equipment
slow cookerbowlspoonfork
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