I was able to get chicken thighs for next to nothing at the grocery store and the hubs had this idea for a Thai peanut recipe. I wanted to use the crock-pot because we had some other chores we needed to get to Sunday and thought it would be easy to "set it and forget it"!! Well when we make any type of sauce, it is usually by taste so I made him measure...and then taste...and measure as he went along. The sauce turned out fantastic and for me, I threw in some chicken breasts. We served it over brown rice and stir fried up some various veggies and the result was a fantastic Thai peanut chicken dinner. I hope you enjoy!!
16 oz natural peanut butter
¾ cup honey
3 tbsp hoisin sauce
3 tbsp ponzu
3 tbsp soy sauce
¼ cup and 2 tbsp rice wine vinegar
1 tbsp Chili garlic sauce (adjust heat to taste – we added 3
tbsp)
3 tbsp sesame oil
2 tsp ginger, minced
1 cup chicken stock, low to no sodium
1 tbsp garlic, crushed
12 chicken thighs, skinless
3 chicken breasts, boneless and skinless
Mix the ingredients for the sauce together before adding to
the crock-pot. Place the chicken in the crock-pot and pour the sauce over it.
Set to the high setting and cook for 6 hours.We garnished with chopped cilantro and chopped peanuts.
