Directions
- 1Make the peanut miso marinade by combining peanut butter, white miso, soy sauce, maple syrup, rice wine vinegar, ginger, garlic, red chili flakes, black pepper and sesame seeds. Mix until it forms a paste.
- 2Place the chicken thighs in the slow cooker.
- 3Add half of the peanut miso sauce to the chicken.
- 4Add a splash of chicken bone broth to the chicken.
- 5Mix well and cook on high for 3-4 hours or low for 4-5 hours.
- 6Once cooked, add the remaining half of the peanut miso sauce and mix.
- 7Serve over steamed 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
- 1 splash chicken bone broth or water
- 480 g short grain rice
- 0 green onions
Equipment
slow cookerbowlforkspoonmeasuring cupsmeasuring spoons
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