Thai Peanut Chicken (Printable Version)
# What You 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
# Steps to Follow:
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 Notes:
01 -
For a spicier dish, increase the amount of red pepper flakes.
02 -
This dish pairs well with a light, crisp white wine.