Shredded Thai Peanut Chicken

from ButterYum
makes 6-8 servings


  • 6 tablespoons canned coconut milk (shake well)
  • 4 tablespoons creamy peanut butter
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoon honey
  • 1 1/2 teaspoon rice vinegar
  • 3/4 teaspoons crushed red pepper flakes
  • 1/8 teaspoon ground ginger
  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped sweet bell pepper (red, orange, or yellow)
  • garnish: lime wedges, fresh chopped cilantro, chopped peanuts, crushed red pepper flakes


  1. Make the Thai peanut sauce by combining the first 8 ingredients together in a blender until smooth.
  2. Saute onions and peppers in olive oil until the onions are translucent; pour into electric pressure cooker or slow cooker.
  3. Add chicken breasts and top with the sauce; stir everything together a bit.
  4. Electric Pressure Cooker:  cover and cook on high pressure for 12-20 minutes until chicken shreds easily.  Slow Cooker:  cover and cook on low for 4-5 hours until chicken shreds easily. 
  5. When the chicken shreds easily, remove 2/3 cup of sauce from cooker and reserve for another use.
  6. Shred chicken into bite-size pieces and return to remaining sauce; stir well.
  7. Serve with optional lime wedges, fresh chopped cilantro, chopped peanuts, and/or crushed red pepper flakes.  

adapted from