Full fat coconut milk bastes the chicken to keep it moist and tender. Serve this chicken over rice and broccoli and top with peanuts. You can also use powdered peanut butter as an alternative to ground peanuts.
|1 Pkg||Maple Leaf Prime boneless skinless chicken breasts|
|1/4 cup||blanched peanuts, ground in a food processor|
|3/4 cup||canned coconut milk|
|1 tbsp||sriracha sauce|
|2 tbsp||lime juice|
|1 tbsp||low sodium soy sauce|
|1 tbsp||brown sugar|
|1 tbsp||minced ginger|
|1/3 cup||peanuts, for topping|
|4 tbsp||chopped cilantro, for topping|
Grind peanuts in a food processor.
Place chicken breasts in slow cooker.
In a mixing bowl, combine ground peanuts, coconut milk, sriracha, lime juice, soy sauce, sugar, and ginger. Whisk ingredients together and pour over chicken to coat. Cover and cook on high for 4 hours.
Shred chicken with two forks, and serve over rice and broccoli. Top with peanuts and cilantro.
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