No-Sweat Peanut Chicken

6h
Serves 1
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Directions

  1. 1Add 1 to 2 pounds of chicken thighs (or breast/tenderloins) to the slow cooker.
  2. 2Combine 1 cup of peanut butter in a mixing bowl.
  3. 3Add about 1 cup of coconut milk to the peanut butter; shake the can first to break up any solid parts.
  4. 4Pour in about 2 tablespoons of lime juice (fresh if available, otherwise bottled is okay).
  5. 5Add 2 tablespoons of rice vinegar.
  6. 6Pour in a half cup of soy sauce.
  7. 7Add a tablespoon of sesame oil.
  8. 8Add about a quarter cup of brown sugar, scraping off any remaining sugar from the container.
  9. 9Add a couple of frozen crushed ginger pods (or 1 tbsp of freshly grated ginger/ginger powder).
  10. 10Add about a spoonful of garlic (equivalent to 3 cloves, minced).
  11. 11Add about a half cup of water or chicken broth.
  12. 12Whisk the sauce mixture thoroughly until well combined.
  13. 13Pour the mixed peanut sauce over the chicken in the slow cooker.
  14. 14Place the lid on the slow cooker and cook on low for 6 hours.
  15. 15Once cooked, stir the chicken in the slow cooker and break up some of the pieces.
  16. 16Prepare your bowls by adding coconut rice.
  17. 17Add the peanut chicken to the coconut rice.
  18. 18Garnish with extra crushed peanuts.
  19. 19Add sliced scallions as a garnish.
  20. 20Sprinkle sesame seeds on top for garnish.

Ingredients

  • 1 pound chicken thighs
  • pound chicken breasts
  • pound chicken tenders
  • 1 cup peanut butter
  • 1 cup coconut milk
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 0.5 cup soy sauce
  • 1 tablespoon sesame oil
  • 0.25 cup brown sugar
  • 2 pods frozen crushed ginger pods
  • 3 cloves garlic
  • 0.5 cup water or chicken broth
  • crushed peanuts
  • sliced scallions
  • sesame seeds
  • 1.5 cups jasmine rice
  • 2 cups coconut milk
  • 1 cup water
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • pinch salt
  • 1 sliced cucumber
  • rice wine vinegar
  • honey
  • chili crunch oil
  • sesame oil
  • salt

Equipment

slow cookerwhiskmixing bowllime juicerrice cooker

Tips

  • For the coconut rice, break up any solid coconut milk at the top by shaking the can first.
  • You can shred the chicken if you want, but it's also good with bigger pieces.
  • The peanut sauce will turn nice and thick.
  • The finished dish is delicious over Pad Thai noodles or with coconut rice.
  • The sauce may appear coagulated, but don't let that discourage you as it tastes amazing.
  • If you want this recipe delivered right to your email, go to the link in the bio and sign up for the mailing list, it will also be posted on the website.
  • Let me know if you make this, it's delicious and the perfect no-sweat summer dinner.
  • For the coconut rice, add 1.5 cups jasmine rice, 2 cups coconut milk, 1 cup H2O, 2 tablespoons lime juice, 2 tablespoons sugar, and a pinch of salt to a rice cooker.
  • For the cucumber salad, slice one cucumber and add some rice wine vinegar, honey, chili crunch oil, sesame oil, and a little salt, then stir it up.
  • The green onions from the farmer's market are crazy good.

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