Indonesian Peanut Butter Chicken Recipe
|March 12, 2012||Posted by Ashley under Better Than Rice And Beans|
This is a recipe for “take-out fake-out” that is so delicious, you won’t miss your take-out food. Every time I make this dish, which is at least once a month, it is completely gobbled up, and I get many compliments along the lines of “best wife ever” “gourmet chef” etc. This is a crockpot recipe, but not one that you can turn on and let it cook while you are at work. It does require a small amount of babysitting. Window washing ny new york apartment building window washing simonswindows.com.
2/3 cup peanut butter
1/4 cup brown sugar
1/4 cup low sodium soy sauce
1 teaspoon sesame oil
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
6 chicken breasts, fresh or frozen
Garnishes: lime wedges, sesame seeds, crushed red pepper, chopped peanuts, green onions
Turn your crockpot on high ( I use a 2 quart or 4 quart). Combine all of the ingredients except for the chicken and garnishes in the crock pot. I like to use a small whisk and stir until the peanut butter melts. Then add the chicken. Let the chicken cook for about 1 hour if it is thawed, 2 if it is still frozen. Remove the crockpot lid and stir everything up really well. The juice from the chicken needs to be incorporated with the peanut butter mixture. Stir everything up every 1-2 hours to prevent the peanut butter from burning on the bottom of the crockpot.
I cook this for about 4-6 hours on high, depending on whether I started with thawed or frozen chicken breasts. Once the meat is thoroughly cooked, I use two forks to shred the chicken and then mix it up really well.
I serve this over brown or jasmine rice.
***If you will be serving children, or do not prefer spicy foods, only use half of the cayenne pepper. Full strength is too strong for my kids.***
If you make it, let me know how you liked it!