I think we can all agree that peanut butter is one of the best foods on earth. I often look for new things to add it to. It makes healthy food like apples, bananas and celery worth eating. It also makes a great Thai sauce, which is what I’m making today. I made a peanut butter pork recipe that turned out well last winter, so I figured I’d give peanut butter chicken a go next. Without further ado, let’s rock this recipe!
- 1.5 – 2 lbs of boneless, skinless chicken (I used thighs)
- 1/2 cup natural peanut butter, chunky
- 1 red bell pepper, seeded and chopped
- 1 large onion, chopped
- 1 tablespoon ground cumin
- 1 lime, juiced
- 1/4 cup soy sauce (use gluten free–La Choy or Tamari wheat-free)
- 1/2 cup chicken broth
- Cayenne Red pepper to taste
What to do:
Put the chicken on the bottom of the crock pot. Add the peanut butter on top. Chop the red bell pepper and onion and add those in as well. Throw in the cumin and lime juice. Add the soy sauce and chicken broth next. Give it all a good stir. The peanut butter will be clumpy and that is okay. Add some red pepper to the top of the mix for a little added zing. Cook on high for 4 hours or on low for 5-7 hours. Serve with rice.
It’s quite tasty! It makes a ton of leftovers too! I added a few cashews on top to give it some crunch. I also just really like cashews.
*I based my recipe off of here.*