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–+ servings
Benjamin

Spicy Thai Peanut Chicken in the Slow Cooker

This savory Peanut Butter Chicken Stir Fry is a bold, flavor-packed dish that comes together in just 30 minutes! Juicy chicken, crisp veggies, and a creamy, slightly spicy peanut sauce create the perfect balance of sweet, salty, and tangy. Ideal for a quick weeknight dinner or meal prep favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

For the Chicken Base:
  • 1.5 lb chicken breasts diced
  • 1 red bell pepper diced
  • ½ large yellow onion diced
  • 2 garlic cloves chopped
For the Peanut Sauce:
  • ½ cup peanut butter creamy or crunchy with minimal ingredients
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic paste
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro chopped

Method
 

  1. Heat a large skillet over medium heat. Add a splash of oil and sauté the diced chicken breasts until browned and fully cooked, about 5-7 minutes. Remove the chicken and set aside.
  2. In the same skillet, add the red bell pepper, onion, and chopped garlic. Cook for 3-4 minutes until softened.
  3. In a bowl, whisk together peanut butter, chicken broth, soy sauce, honey, sesame oil, chili garlic paste, and lime juice until smooth.
  4. Return the cooked chicken to the skillet, pour in the peanut sauce, and stir well to coat evenly. Let simmer for 2-3 minutes until the sauce thickens slightly.
  5. Remove from heat, stir in chopped cilantro, and serve hot over rice or noodles.

Video

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Notes

  • Adjust the spice level by increasing or decreasing the chili garlic paste.
  • Use crunchy peanut butter for extra texture.
  • Swap chicken with tofu or shrimp for variations.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

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