I suck at cooking chicken. If I bake it - I always end up over cooking it, if I pan fry it - I always end up butchering every piece to make sure it's cooked all the way through, if I grill it...ok let's be honest I don't grill, but you get the picture. Cooking chicken confidently is tough. However, thanks to my trusty crock pot, my chicken dishes end up the right temperature and texture. This spicy thai peanut chicken recipe is inspired by a Swimming Rama dish served at one of my all time favorite thai restaurants located in Seattle called Jai Thai. With a little bit of this, a little bit of that and a whole lot of peanut butter this dish quickly became one of my family's all time favorite dishes.
Here's what you'll need:
- 3 pounds of boneless skinless chicken (I do a combo of thigh and breast)
- 1 cup of creamy peanut butter
- 1 cup of coconut milk
- 1/8 cup of fish sauce
- 1/8 cup of agave
- 1/4 cup of Sriracha (you can do less, but we like it SPICY!)
- 2 tbsp of sesame oil
- 1 small can of tomato paste
- Salt and pepper
- Season chicken with salt and pepper, then place into crock pot
- In a large bowl mix all ingredients and stir until smooth. Pour sauce over chicken and cover.
- Cook on low for 5 - 6 hours.
- Serve with rice, quinoa or mashed sweet potatoes