Description
A delightful dish that combines the rich flavors of peanut butter and coconut milk with tender chicken, creating an irresistible meal that brings the essence of Thailand into your kitchen.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts
- Cooked rice or noodles
Instructions
- Prepare the chicken: Trim excess fat and cut it into bite-sized pieces.
- Whisk the sauce: In a medium bowl, combine peanut butter, coconut milk, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes until smooth.
- Combine in the crockpot: Layer the chicken in the crockpot and pour the sauce over it.
- Cook thoroughly: Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Shred the chicken: Use two forks to shred the chicken in the crockpot and stir it back into the sauce.
- Serve with flair: Serve over rice or noodles and garnish with green onions and crushed peanuts.
Notes
For a spicier version, increase the amount of red pepper flakes. You can also marinate the chicken in the sauce overnight for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg