Clean Peanutty Thai Chicken
- Yield 4 servings
Our version of Thai chicken is much cleaner, lighter, and healthier than anything I’ve found in all but the very best Asian restaurants in Southern California. We recommend using natural, organic peanut butter.
- 1/2 cup smooth peanut butter
- 1/2 cup chicken broth
- 1/4 cup low-sodium tamari sauce
- -- juice of 1 large lime
- 1 tablespoon rice wine vinegar
- 4 cloves garlic, crushed
- 1 -- chunk peeled fresh ginger
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 1 -- sweet onion, chopped
- 1 -- red bell pepper, cored, seeded, and chopped
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2 inch pieces
- 1/2 cup chopped fresh cilantro
In the bowl of a food processor, combine the peanut butter, broth, tamari, lime juice, vinegar, garlic, ginger, honey, and red pepper flakes. Process until smooth, scraping down the sides as necessary, and set aside.
Combine the onion, bell pepper, and chicken in the slow cooker and pour the sauce evenly over all. Stir gently to coat. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until the chicken is cooked through but still juicy. Stir in the cilantro just before serving.
Reprinted with permission from The 150 Healthiest Slow Cooker Recipes On Earth by Jonny Bowden, Ph.D.,C.N.S., and Jeannette Bessinger, C.H.H.C., Fair Winds Press.