Thai Peanut Chicken (Printable Version)
Succulent chicken in a rich peanut sauce with coconut milk, perfect for a comforting Thai-inspired dinner.
# The Ingredients You'll Need:
→ Meats
01 - 2 pounds boneless, skinless chicken thighs or breasts
→ Sauces
02 - 1 cup creamy peanut butter
03 - 1 cup coconut milk
04 - 1/4 cup soy sauce
05 - 1/4 cup honey
06 - 2 tablespoons rice vinegar
→ Spices & Aromatics
07 - 1 tablespoon fresh ginger, minced
08 - 3 cloves garlic, minced
09 - 1 teaspoon red pepper flakes
→ Garnishes
10 - 1/4 cup chopped green onions
11 - 1/4 cup crushed peanuts
→ Serving Suggestions
12 - Cooked rice or noodles
# Step-by-Step Instructions:
01 - Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces.
02 - In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, fresh ginger, garlic, and red pepper flakes until well combined.
03 - Place the chicken pieces in the bottom of the crockpot. Pour the peanut sauce mixture over the chicken, making sure it’s well coated.
04 - Cover the crockpot and set it to cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked through.
05 - Once cooked, use two forks to shred the chicken directly in the crockpot, allowing it to absorb more of the sauce.
06 - Serve the Thai Peanut Chicken over a bed of rice or noodles. Garnish with chopped green onions and crushed peanuts for added texture and flavor.
# Additional Tips::
01 -
- Ready in just 15 minutes of prep time then your slow cooker handles the rest
- Gluten free friendly using simple pantry ingredients
- Creates enough for delicious leftovers that taste even better the next day
02 -
- High in protein with 36g per serving making it satisfying and filling
- Can be prepped ahead and frozen before or after cooking
- Works beautifully as a meal prep option, lasting up to 4 days in the refrigerator
03 -
- Toast the crushed peanuts in a dry skillet before garnishing to enhance their flavor and crunchiness
- For a thicker sauce, remove lid during final 30 minutes of cooking or add 1 tablespoon cornstarch mixed with water
- Let the finished dish rest for 10 minutes before serving to allow flavors to settle and sauce to thicken slightly