September 10, 2015

Thai Peanut Chicken Stirfry

… in a crockpot!

Thai Peanut Chicken Stir Fry

3 skinless chicken breasts
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small onion sliced
½ cup natural chunky peanut butter
1 tbsp fresh lime juice
½ cup chicken broth
¼ cup soy sauce
2 tbsp of honey
1/4 cup crushed peanuts for topping
1/4 cup cilantro, diced

*  Place peppers and onion at the bottom of the crockpot in one layer (this helps stop the chicken from drying out). 
*  Place the chicken breasts on top.
* Mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken leaving 2-3 tbsp for dressing when served.
Cook for approximately 5 hours on LOW.  
* Shred chicken with two forks. Cover and continue cooking for the 10-15mins or until ready to serve.
* Serve over rice, noodles, or in lettuce wraps!
* Sprinkle with Cilantro, crushed peanuts, carrots, sprouts… whatever makes you happy.
** This recipe is a no fuss, no brainer.  Put it in you monthly rotation.  SO GOOD!! **

(recipe adapted from

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