High Protein Recipes: How To Make Slow Cooker Peanut Chicken
Video taken from the channel: Scott Baptie
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Instructions. Combine the chicken, cornstarch, measured salt, and pepper in a large bowl and toss until the chicken is lightly coated; set aside. Heat the oil in a small frying pan over medium-high heat until shimmering.
Add the scallions, garlic, and ginger, season. 4 small boneless, skinless chicken breasts; 4 cups (227g) broccoli florets; 1 teaspoon potato starch; Directions. In a 6-quart slow cooker, whisk together the coconut milk, peanut butter, rice vinegar, brown sugar, soy sauce and curry paste until smooth.
Stir in the onions, lemongrass and garlic. Add the chicken and stir to combine. DIRECTIONS. Combine the chicken, cornstarch, measured salt, and pepper in a large bowl and toss until the chicken is lightly coated; set aside.
Heat the oil in a small frying pan over medium-high heat until shimmering. Add the scallions, garlic, and ginger, season with a pinch of salt, and Add. Place chicken breasts and broccoli on a serving platter, set aside. In a small bowl, combine the potato starch with 1 tablespoon cold water. Add to the slow cooker, adjust heat to high, and cook, stirring frequently, until the sauce has thickened, about 2 minutes.
Pour over the chicken and broccoli and serve. Removed the cooked chicken from the pan and cover it to keep it warm. Turn the heat up just a bit and add the remaining 1 tablespoon of coconut oil to the pan. When it melts, add the broccoli and sprinkle it with a little bit of salt and pepper.
Toss the broccoli to coat it in the coconut oil and then add a few tablespoons of water. While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl. Add the bell peppers and broccoli to the skillet.
Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Combine the cornstarch and water, then add the slurry to the slow cooker.
Add the broccoli, cover, and let the broccoli steam right in the crockpot. Switch to cook on HIGH until the chicken is done and the broccoli is tender. Cut the chicken into small pieces. Cook on low until chicken is cooked through, 4 hours. In a small bowl, whisk together cornstarch and ¼ cup water and stir mixture into slow cooker to thicken sauce.
Add broccoli to slow cooker and. Place chicken breasts into your slow cooker. In a small bowl, whisk together sauce ingredients: peanut butter, soy sauce, honey, rice vinegar, chicken broth, and garlic cloves. Sauce will be slightly lumpy, but make sure it’s well incorporated.
Pour on top of chicken. Cover and cook on LOW for 3 to 5 hours (or until chicken is cooked through and tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred.
Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.
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