Shredded Thai Peanut Chicken

from ButterYum

makes 6-8 servings

Ingredients

• 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

Directions

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 thecreativebite.com