Thai Peanut Chicken

A slow-cooked dish combining juicy chicken thighs with a creamy peanut sauce, offering a delightful blend of sweet, salty, and spicy notes.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 410

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds Chicken Thighs or Breasts Thighs yield tender results.
1 cup Peanut Butter Star ingredient for flavor.
1 can Coconut Milk Adds creaminess.
1/4 cup Soy Sauce For umami flavor.
3 cloves Garlic Minced for flavor.
1 teaspoon Ginger Fresh for warmth.
1/2 teaspoon Red Pepper Flakes Adjust for spice preference.
2 tablespoons Cornstarch Mix with water to thicken.

Method

Preparation

Start by trimming any excess fat from the chicken. If you prefer, you can also cut the chicken into bite-sized pieces.

Sauce Preparation

In a bowl, combine the peanut butter, coconut milk, soy sauce, minced garlic, fresh ginger, and red pepper flakes. Stir until well blended.

Combine and Cook

Place the chicken in the slow cooker and pour the peanut sauce over it, ensuring the chicken is well-coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

Thicken Sauce

When the chicken is done cooking, mix the cornstarch with a little water to create a slurry. Stir this mixture into the slow cooker and let it cook for an additional 15-30 minutes until the sauce has thickened.

Serving

Shred the chicken in the slow cooker, mixing it well with the sauce before serving.

Notes

Serve over jasmine rice or alongside steamed vegetables. Garnish with chopped peanuts and fresh cilantro. Can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.