Slow Oven Peanut Chicken With Broccoli

 

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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.

List of related literature:

TIP: You can make this in a 4-quart (4-L) slow cooker by adding everything but the broccoli or peas, then cooking on low 8 to 9 hours.

“The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless” by Kathy Hester
from The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless
by Kathy Hester
Page Street Publishing, 2015

If you don’t own a slow cooker, place all the ingredients except for the bell peppers and broccoli into a pot and simmer on low on the stovetop for 45 to 60 minutes.

“The Whole Life Nutrition Cookbook: Over 300 Delicious Whole Foods Recipes, Including Gluten-Free, Dairy-Free, Soy-Free, and Egg-Free Dishes” by Tom Malterre, Alissa Segersten
from The Whole Life Nutrition Cookbook: Over 300 Delicious Whole Foods Recipes, Including Gluten-Free, Dairy-Free, Soy-Free, and Egg-Free Dishes
by Tom Malterre, Alissa Segersten
Grand Central Publishing, 2014

Cut the chicken into chunks, and add it to the Crock-Pot with onion and garlic powder, celery seed, avocado oil, broth, and chili flakes.

“8 Steps to Reverse Your PCOS: A Proven Program to Reset Your Hormones, Repair Your Metabolism, and Restore Your Fertility” by Fiona McCulloch
from 8 Steps to Reverse Your PCOS: A Proven Program to Reset Your Hormones, Repair Your Metabolism, and Restore Your Fertility
by Fiona McCulloch
Greenleaf Book Group Press, 2016

MAKE THE CHICKEN: In a 3½or 4-quart slow cooker, stir together the butter, garlic, hot sauce, salt, and pepper.

“The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30” by Melissa Hartwig Urban
from The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30
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add the chicken, onions, carrots, celery, bell peppers, cauliflower, chicken broth, corn, salt, and black pepper to a 6-quart slow cooker.

“Dashing Dish: 100 Simple and Delicious Recipes for Clean Eating” by Katie Farrell
from Dashing Dish: 100 Simple and Delicious Recipes for Clean Eating
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Thomas Nelson, 2015

Add the broth, water, and broccoli, bring toa broil, reduce heat, cover, and simmer, 25 minutes.

“Super Shred: The Big Results Diet: 4 Weeks, 20 Pounds, Lose It Faster!” by Ian K. Smith, M.D.
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by Ian K. Smith, M.D.
St. Martin’s Publishing Group, 2013

In a 4to 6-quart slow cooker, combine the onion, garlic, coconut aminos, sweetener, vinegar, tomato paste, ginger, salt, and pepper.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

Cover with the lid and cook in the oven for about 45 minutes, until the chicken and vegetables are tender.

“Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby” by Neven Maguire
from Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby
by Neven Maguire
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Then add the chicken, broth, ginger, lime juice, carrots, bell peppers, and broccoli and simmer on low heat for 60 to 90 minutes, or until the vegetables are soft and the flavors have blended.

“The Clever Gut Diet: How to Revolutionize Your Body from the Inside Out” by Michael Mosley
from The Clever Gut Diet: How to Revolutionize Your Body from the Inside Out
by Michael Mosley
Atria Books, 2017

Stir ¼ cup sugar, 1 tablespoon soy sauce, ginger, garlic, and ¼ teaspoon cayenne into slow cooker.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • Great instructions. How much chicken will this sauce coat? I cook about 3lbs or slightly more than 3lbs worth for my meal prep each week and want to make sure that I have enough of the sauce.

  • I loosely followed this recipe. I may have changed it so much that it isn’t the same. I still think the flavor combination taste really good. Thank you for the tip about adding water.

  • I want to make this for a friend who is allergic to one of the ingredients in ketchup (distilled vinegar). What would be a good substitute?

  • Sorry, looks good, and I’m going to try making it tonight, but how long do you stir-fry it for on the last step when you put everything in the pan? Looked like a little less than a minute. That’s all it requires?

  • Chef John, holy f*ck. I want to bathe in this sauce. I admit, I was sceptical when I first heard you teaching this recipe while YouTube was playing in the background buy I am SO glad I tried this!

  • Im South African and a ‘seasoned’ curry maker (pun intended), I shy away from tv chefs and youtube guys…but this peanut curry came out magnificent…i must congratulate you Chef John…truly a very tasty dish….although the indian community (as in India) will slate you for the ketchup!!..lol

  • Yum it looks delicious. I am a vegetarian so I’ll substitute with tofu. I’ll let you know how it goes.
    edit: I made it and it was delicious! The tofu also worked well.

  • This was so awesome no coconut milk butter…totally healthy…you got to try it…the only variation was i added a bit or crunchy peanut butter near the end as i had no peanuts & cooked reg zucchini in the last half hour.
    Thanks John.

  • I always thought ketchup had an Indian origin, but I see from googling that it entered Britain at least, from what in the late 1700s was called “the East Indies”.
    I was always rather sniffy about ketchup, but confess that after forty odd years of cooking, I’m trying it in all sorts of recipes now. But then I’m also a recent convert to peanut butter as well, so can’t wait to use both.

  • I am not a pro chef, but have made a lot of curry, and through experience found that brazing the chicken prior to dropping into the masala tends to lead to tough chicken. Cooking the chicken for 30 minutes will cook the chicken thoroughly. Can’t believe I am throwing my opinion into my idols hat.

  • This recipe is delicious! For anyone like me who may prefer not to use ketchup, I substituted with a tablespoon of tomato paste and also added some sweet soy sauce (ketcap manis).. about two teaspoons worth. Turned out amazing. I also think you could leave both those out and add pumpkin for a bit of sweetness throughout the dish. Great recipe!

  • Chef John. Turmeric is only toomeric is you make right and left toons when driving your car. I am not eating any spice made of tumors. If you can turn your car you can say turmeric. I know you can!��

  • It looks like you had a nice fond that you could have deglazed with the chicken stock. Is there any reason you couldn’t do that to intensify the flavor?

  • I think I’d be tempted to use coconut milk for part of the broth-for extra richness. OMG just read the blog post about this dish-and Chef John specifically says he thinks this curry is already rich enough with the peanut butter and doesn’t NEED coconut milk. LOL. I guess I’ll have to try the recipe both ways to see for myself! As always, your recipes are so exciting I’m immediately adding them to my grocery list for the next week-thanks Chef John!

  • Just made this and got done feeding my face, so I thought I’d drop a comment. I made it almost exactly according the the recipe except:
    used normal zucchini
    used 1 tsp jalepeno powder instead of cayenne
    squeezed half a lime into the entire pot
    used 3 lbs of chicken, so added a touch more of everything than Chef John did

    Bottom line… absolutely incredible recipe. Holy moly, this an absolute flavor bomb. So rich… so savory. Here’s a few more important notes that might help someone:
    Do NOT skip the squeeze of lime step. This dish is absolutely begging for that addition of tartness to balance out the super rich sauce. I thought it needed it so bad I squeezed 1/2 lime into the whole thing, as well as a squeeze during garnish.
    Be careful about when you add your veg, and how long you cook them. I did simmer mine about 35 minutes and they turned out pretty mushy, but I was hoping for al dente. Next time I’ll probably go with a 20-25 min veg simmer.
    If you like it a bit spicy, just start with 2 tsp of cayenne, or an exaggerated amount of something else spicy. I used 1 TB of jalepeno powder, which does have a bit of heat, and couldn’t discern much heat in the dish. I don’t think 1/2 tsp of cayenne would get the job done either.

    Great recipe though. This is a keeper.

  • I’m trying to find an address for chef John so I can mail him some cool stuff I think he’ll enjoy. Any idea where I can find a mailing address????