While the slow cooker might not be the most authentic way to make a Thai dish, I love the simplicity of using the slow cooker. Bell peppers and green onions were used in this dish, but carrots and celery will also hold up well in the slow cooker if you want to add more veggies.
|1 Pkg||Maple Leaf Prime Naturally® Chicken Breast Fillets|
|1||red bell pepper|
|1||yellow bell pepper|
|4||stalks green onion|
|1/2 cup||blanched unsalted peanuts, finely ground in food processor|
|400mL can||coconut milk|
|2 tbsp||chili-garlic sauce|
|1/4 cup||low sodium soy sauce|
|2 tbsp||brown sugar|
|1 tbsp||oyster sauce|
|1 tbsp||sesame oil|
|Black pepper||to taste|
Place sliced bell peppers on the bottom of the slow cooker pot. Add chicken fillets on top of the peppers. Sprinkle green onions and garlic on top of the chicken.
In a bowl, combine ground peanuts, coconut milk, chili-garlic sauce, soy sauce, brown sugar, oyster sauce, sesame oil and black pepper. Whisk to combine ingredients, then pour over chicken breasts. Cover with lid and cook for 4 hours on high.
When cook time is complete, break chicken breasts into chunks with a wooden spoon. Serve over rice or noodles.
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