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Thai-Peanut-Chicken

Thai Peanut Chicken

Makes 6 Servings. Each Serving: 206 Calories; 7C/7F/31P - 1 Fibre

Ingredients

  • 1 Can Light Coconut Milk (398mL) (I used Thai Kitchen)
  • 1/4 Cup PB2 Powdered Peanut Butter
  • 1/4 Cup Soy Sauce
  • 1-2 Tbsp Liquid Sweetener (depending on how sweet you like it, I use Splenda Zero)
  • 1/4 Cup Lime Juice
  • 2 Tbsp Corn Starch (or 1 Tbsp Xantham Gum as a thickener)
  • 1/2 tsp Minced Garlic
  • 2 tsp Minced Ginger
  • 2 Pounds (908g) Boneless, Skinless Chicken Breast Thawed, Raw

Instructions

  1. Add the coconut milk, PB2, soy sauce, sweetener, lime juice, thickener, garlic and ginger to your slow cooker and whisk to combine.

  2. Add your chicken to the slow cooker.

  3. Cook on high for 4 hours, or low for 7-8 hours. Use 2 forks to shred chicken. Serve over rice, cauliflower rice, on top of a salad or inside a wrap with lots of fresh, chopped veg.