About the Thai peanut chicken recipe
Everybody loves a good Thai peanut chicken recipe, but depending on where you get it, it’s not always the healthiest and can often be full of unhealthy additives. With this paleo version by Julie Simpson, you’re guaranteed clean and healthy ingredients without sacrificing flavor. Great for weeknights when time isn’t an option, you can throw it in the slow cooker and forget it’s there! Easy, simple, and delicious!
- 2 lbs. / 900 g boneless skinless chicken breasts
- 1 cup diced white onion
- 3 garlic cloves, minced
- 1 cup canned coconut milk (full-fat)
- 3/4 cup Natural peanut butter
- 1/4 cup coconut aminos
- 2 tbsp. rice vinegar
- 1 tsp. toasted sesame oil
- 2 tsp. ground ginger
- 1/2 tsp. red pepper flakes
- Garnishes (optional) – chopped unsalted peanuts, diced fresh cilantro, red pepper flakes, sesame seeds
- Chop the chicken breasts into bite-size pieces and add both the chicken and the onion to the bottom of the slower cooker.
- Whisk together the rest of the ingredients in a bowl to make the sauce. Pour the sauce over the chicken and onions in the slow cooker.
- Put the slow cooker on low for 4.5 hours (or until the chicken is thoroughly cooked).
- Serve over cauliflower rice (or any rice of your choosing), and add garnishes if you so choose