A deliciously creamy peanut chicken that’s super easy to throw together!
Syns: 8 per portion (depends on brand of coconut milk)
- 1 400 ml can light coconut milk
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 large (or 4 small cloves garlic, finely chopped)
- 1 thumb-sized piece of ginger (peeled and finely chopped)
- 1 tbsp cornflour (mixed into a little bit of cold water until fully dissolved)
- 3 chicken breasts (diced into chunks)
- 1 lime (cut into wedges to squeeze on when you serve)
- Optional: some crushed up peanuts and coriander as a garnish to serve
- Into your slow-cooker pot add in all of the ingredients apart from the chicken and mix everything together well
- Add in the chicken chunks, make sure they are coated in the sauce
- Put the slow-cooker on high, and cook for 4 hours. Stir halfway through if you can.
- Serve with fresh lime wedges, and if you like sprinkle with some crushed peanuts and chopped coriander
I kept this chilli free (unusual for me!) as I wanted the kids to eat it- if you fancy a kick then just add in a tbsp (or 2 if you’re brave) of crushed chilli flakes! *just a little note about presentation… this is naturally quite pale in colour and it depends what peanut butter you use as to how the colour comes out (the cheaper more lurid ones give more colour) you can add in a little extra soy sauce, a sprinkle of paprika or chilli, top with dry toasted crushed peanuts and coriander, all of which will give it more colour in the final presentation but please be aware it might not appear exactly like my picture and you can tweak the colour a little with some extra spices if you want it to have that ‘warm’ colour! The more wholesome movie added sugar’ peanut butters tend to be paler in colour and you kay wish to add a little extra honey and soy sauce to adjust the flavours if you use this over the cheaper supermarket own ones!
- Prep Time: 10 minutes