Slow-cooked chicken breasts in a rich, nutty, slightly spicy sauce. Serve over rice.
465 people made this
6 skinless, boneless chicken breast fillets - cut into strips
1 large red pepper, seeded and sliced into strips
1 large onion, coarsely chopped
100ml (4 fl oz) chicken stock
4 tablespoons soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon dried crushed chillies
salt and freshly ground black pepper to taste
2 tablespoons cornflour
175g (6 oz) smooth peanut butter
1 tablespoon soy sauce
4 tablespoons lime juice
3 spring onion, chopped
handful chopped fresh coriander
75g (3 oz) chopped roasted peanuts
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Method Prep:20min › Cook:5hr › Ready in:5hr20min
Place the chicken breast strips, red pepper and onion into a slow cooker. Pour in the chicken stock and 4 tablespoons of soy sauce, then season with cumin, garlic, crushed chillies, salt and pepper. Stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
Remove 225ml (8 fl oz) of the liquid from the slow cooker, and mix this with the cornflour, peanut butter, remaining soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
Cook on high for 30 minutes. Garnish with spring onions, coriander and peanuts to serve.
Altered ingredient amounts.
I used crunchy peanut butter and added extra peanuts on top. I also added more chilli (my husband likes it spicy!) and omitted the lime juice (I forgot to buy them!). It was like an easy satay chicken and my husband liked it so much I ended up making it twice in a week!
21 Sep 2010
Unlike other comments, the first time I made this I didn't think it was peanutty enough. As I don't much like soy sauce, I've added a couple of tablespoons of sweet chilli dipping sauce and a sachet of Amoy satay peanut stir fry sauce as well as a tablespoon of peanut butter. I thickened it with a sprinkle of McDougalls thickening granules - granules are tasteless so doesn't alter the taste. You can add these at any stage without the fear of a lumpy sauce. Will definitely make it again with my own additions to the basic recipe.
19 Oct 2011