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
Make the Thai peanut sauce by combining the first 8 ingredients together in a blender until smooth.
Saute onions and peppers in olive oil until the onions are translucent; pour into electric pressure cooker or slow cooker.
Add chicken breasts and top with the sauce; stir everything together a bit.
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.
When the chicken shreds easily, remove 2/3 cup of sauce from cooker and reserve for another use.
Shred chicken into bite-size pieces and return to remaining sauce; stir well.
Serve with optional lime wedges, fresh chopped cilantro, chopped peanuts, and/or crushed red pepper flakes.
adapted from thecreativebite.com