I was searching for a recipe over the weekend that required little-to-no grocery shopping (based on what I had in the pantry) and came across this one for Thai Peanut Chicken that I had pinned a few weeks ago. The recipe looked great, but I wanted to add more veggies and I didn’t have crunchy peanut butter, so I made some changes and it turned out absolutely delicious.
Crockpot Thai Peanut Chicken + Veggies
1 1/2 lbs of chicken breasts
1 large green bell pepper
1 packet of fresh snow peas
1-2 large carrots
1 white onion
Rice (brown or white)
For the sauce:
1/4 cup of House of Tsang Bangkok Peanut Sauce
1 tbs lime juice
1/2 cup chicken broth
1/4 cup soy sauce
2 tbs honey
A sprinkle of red pepper flakes (optional)
Place the chicken breasts in the crock pot and cover completely with the sauce. Set to low and cook for 5-6 hours. When the chicken has about an hour to go, shred the chicken and then let it keep cooking. Meanwhile, chop your vegetables to be sauteed on the stove. Finely chop the carrots and add to a saucepan on medium-high with some salt, ground ginger and sesame oil. As you chop the onion, pepper and snow peas, add to pan, stirring occasionally. Once the vegetables have started, cook your rice as normal (2-1 water ratio), but substitute one cup of water for broth from the crockpot.
When the rice is finished, serve with the veggies and chicken and drizzle some of the leftover Peanut Sauce on top. Be sure not to overcook the vegetables– they should be a little bit crunchy so that they add some texture to the dish. For me, the dish made about 5 generous servings.
I really, really loved this dish and will definitely be making again!