Directions
- 1Combine peanut butter, white miso, soy sauce, maple syrup, rice vinegar, ginger, garlic, and some spices to make the peanut miso marinade.
- 2Mix the marinade until it looks like a paste.
- 3Add chicken thighs, half of the peanut miso sauce, and a splash of chicken bone broth to thin it out.
- 4Cook on high for 3-4 hours or on low for 4-5 hours.
- 5Once done, add the other half of the peanut miso sauce and mix.
- 6Evenly distribute peanut miso chicken, steamed rice, and green onions to 7 meal prep containers.
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
- splash chicken bone broth or water
- 480 g short grain rice
- green onions
Equipment
slow cookermeal prep containers
Tips
- Add half of Peanut Miso sauce before cooking and half after cooking.
- Store frozen and microwave to reheat.
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