Easy Slow Cooker Thai Peanut Chicken

This is a very simple and tasy dish that
can be served over noodles, rice or vegetables.

Ingredients:

3/4 cup canned coconut milk (regular or lite)

1/3 cup creamy peanut butter

 2 tablespoons soy sauce (I use low sodium)

2 tablespoons honey

1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger)

3 cloves garlic minced (or 3/4 teaspoon ground ginger) 

1 tablespoon rice wine vinegar

1/2 teaspoon crushed red pepper

4 sticks of lemongrass (or 1/4 cup chopped cilantro)

2 pounds boneless skinless breasts (frozen or thawed)

1 zest and juice from one lime (or 2 tablespoons juice) (the zest is optional)

1/2 to 3/4 cup chopped roasted peanuts

2 to 3 tablespoons chopped green onions (optional)

1/4 to 1/3 cup chopped cilantro (optional)

bean threads, rice, rice noodles or steamed spinach**

Method:

Whisk together the coconut milk and peanut butter in a slow cooker until smooth and well blended. Whisk in the soy sauce, honey, ginger, garlic, vinegar and red pepper. Stir in the lemon grass (or cilantro). Add the chicken breasts.

Cook on low heat for 3 1/2 hours. Add the lime and zest and continue cooking for an additional 30 minutes, or until the chicken is cooked through and no longer pink. 

When completely cooked, remove the lemon grass. (If cilantro is used, it does not need to be removed.) Use two forks to shred the chicken and stir to mix well in the sauce. Serve over bean threads, rice or noodles. Garnish each portion with 1 to 2 tablespoons of peanuts. If desired, also garnish with green onions and/or cilantro.) Makes about 3 1/2 cups of Thai Peanut Chicken. (Approximately 6 servings.)

**Bean threads are a dry noodle that can be found in the Asian food section of most grocery stores. To prepare, soak in warm water for 10 to 15 minutes. Drain and add to a pot of boiling water. Cook or one minute. Drain and serve.

Notes: Traditionally, Thai food is spicy. I prefer to make this dish with mininal heat, because the members of my family have diferent spice preferences. Serving with chili oil, or sirracha sauce,  allows everyone to season their portion as they desire.