Print
Thai Peanut Chicken
Ingredients
- 3 boneless, skinless chicken breasts
- 3/4 cup medium salsa
- 1/3 cup creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce or liquid aminos (gluten-free)
- 1 tbsp brown sugar
- ½ tsp minced garlic
- 1 tsp grated fresh ginger root (or 1 tsp. ground ginger)
- 1/3 cup coconut milk
- cilantro optional, for garnish
- peanuts optional, for garnish
Instructions
-
Place chicken breasts in a crockpot. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce/liquid aminos, brown sugar, garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5 hours.
-
Shred the chicken inside the crockpot using two forks. Add the coconut milk, stir in, and turn to warm setting for 15-20 minutes prior to serving.
-
Serve over rice (or noodles), and top with cilantro and peanuts.