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Thai Peanut Chicken Thighs with Steamed Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Mixing Bowl

Ingredients
  

  • 8 boneless, skinless chicken thighs
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup chicken broth
  • 1 tablespoon lime juice
  • 1/4 teaspoon red pepper flakes
  • 2 cups uncooked jasmine rice
  • Chopped peanuts, for garnish
  • Fresh cilantro, for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker. In a bowl, stir together the peanut butter, soy sauce, garlic, ginger, chicken broth, lime juice, and red pepper flakes until smooth. Pour the mixture over the chicken.
  • Cover and cook on low for 6 hours, until the chicken is tender and the sauce has thickened slightly.
  • About 30 minutes before serving, rinse the jasmine rice under cold water. Add it to a saucepan with 3 cups of water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed.
  • Fluff the rice with a fork. Shred or slice the chicken directly in the slow cooker and stir to coat with the sauce.
  • Serve the chicken and sauce over the steamed rice. Top each portion with chopped peanuts and fresh cilantro.

Notes

The sauce thickens more as it cools, so add a small splash of broth when reheating to bring it back to a pourable consistency. If you prefer less heat, reduce the red pepper flakes by half before cooking. Leftovers store well in the fridge for up to three days and reheat evenly in the microwave or on the stovetop.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Saucepan, Mixing Bowl