Slow Cooker Thai Peanut Chicken #dinner #chicken

Moderate Cooker Thai Peanut Chicken is one of our preferred suppers in light of the fact that the children cherish it to such an extent. I locate that whenever I can add nutty spread to supper that does exclude a sandwich we will in general be more joyful all in all nuclear family on the grounds that a tremendous annoyance of mine is making different dinners. It happens more than I would mind to concede, yet on evenings when I make something everybody will joyfully eat I feel significantly more settled.

This Slow Cooker Thai Peanut Chicken deliberately calls for just an a large portion of a container of coconut milk on the grounds that each time we make this we utilize the scraps in our rice. What we do is cook our rice as you would any normal rice, however supplant a portion of the water with the remainder of the coconut milk and typically whatever lime juice is left in the lime we are utilizing in the formula.

The best piece of this is additionally that it is totally uninvolved. You begin the chicken in the moderate cooker and when you are about a 30 minutes from supper you put your carrots in the stove and make the rice in your preferred rice cooker. Whenever dinner prep can be this detached is a success, there won't be anything cooking on your stovetop for you to watch.

Also try our recipe Thai Basil Chicken (Easy Gai Pad Krapow)

Slow Cooker Thai Peanut Chicken - sub yogurt- an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!

INGREDIENTS

• 1 cup coconut milk about a half a can
• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce low-sodium
• 2 tablespoons honey
• 1 tablespoons rice wine vinegar
• 1 tablespoon ginger peeled and minced
• 3 garlic cloves minced
• 3 chicken breasts boneless and skinless
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon lime juice
• Optional garnishes: chopped peanuts cilantro or green onions

INSTRUCTIONS

1. To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
2. Cut the chicken breasts into one inch chunks and add to the slow cooker.
3. Cook on low for 4-5 hours.
4. Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully.
5. Cook for an additional 20 minutes until sauce is thickened.
6. Garnish with desired toppings like chopped peanuts, cilantro or green onions (or all three!).

Read more our recipe : Bacon Zucchini Fritters

For more detail : https://bit.ly/2FSM8lS