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Thai Peanut Chicken with Vegetables
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots
  • 1/2 cup natural peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp lime juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup chicken broth
  • 1 tsp honey
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped roasted peanuts
  • 2 tbsp chopped fresh cilantro
  • Cooked brown rice, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the broccoli florets, sliced red bell pepper, and shredded carrots on top.
  • In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, minced garlic, grated ginger, chicken broth, honey, and red pepper flakes until smooth.
  • Pour the peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.
  • Remove the chicken, shred it with two forks, then return it to the slow cooker and stir everything together to coat evenly.
  • Serve over cooked brown rice. Top each portion with chopped roasted peanuts and fresh cilantro.

Notes

If the sauce thickens too much during cooking, stir in a splash of extra broth before serving. Use chicken thighs instead of breasts if you prefer darker meat, and skip the red pepper flakes when cooking for younger kids then add them at the table. Leftovers reheat well in the microwave with a little water stirred in to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl