Thai Peanut Chicken
A creamy, nutty dish featuring chicken coated in a rich peanut sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Cut into bite-sized pieces for even cooking
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce Can use gluten-free soy sauce (like tamari) for a gluten-free option
- 1/4 cup honey Can swap with maple syrup for a vegan option
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes Adjust to taste
- 1/4 cup chopped green onions For garnish
- 1/4 cup crushed peanuts Toasted peanuts can enhance flavor
- Cooked rice or noodles Cooked rice or noodles for serving Choose your favorite type
Instructions
Preparation
- Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces.
- In a mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, minced ginger, garlic, and red pepper flakes until smooth.
- Layer the chicken pieces at the bottom of the crockpot and pour the prepared peanut sauce over the chicken.
Cooking
- Cover and set the crockpot to cook on low heat for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender and reaches an internal temperature of 165°F.
- Once cooking time is up, shred the chicken inside the crockpot with two forks, mixing it thoroughly with the sauce.
Serving
- Serve the shredded Thai Peanut Chicken over cooked rice or noodles, garnished with chopped green onions and crushed peanuts.
Notes
Store leftovers in an airtight container for up to 3 days. This dish freezes well for up to 3 months. Ensure to reheat until it reaches an internal temperature of 165°F.