3 heaped tablespoons peanut butter, crunchy or smooth
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 limes, juiced
1 to 2 teaspoons ground ginger, or 1 heaped teaspoon Lazy Ginger®
2 to 3 cloves garlic, finely chopped, or 2 teaspoons Lazy Garlic®
1/2 teaspoon chilli flakes
1 (200g) bag baby spinach
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:8hr › Ready in:8hr10min
Put the slow cooker on high, add the oil and brown off the cubed chicken, stirring occasionally. Alternatively you can pan fry the chicken until golden brown.
When the chicken is browned, remove from the slow cooker and turn the slow cooker down to the lowest setting. If you are using a stainless steel cooker (as I do) set the slow cooker to the longest time (8+ hours).
When the slow cooker has cooled down to the lowest setting add the peanut butter, soy sauce, oyster sauce, lime juice, ginger, garlic and chilli flakes and stir until mixed.
Add the chicken, stir to cover the chicken with the mix and cook for 3 to 4 hours.
15 minutes before serving, add the spinach and allow to wilt. Stir into the mix as you are about to serve. Serve with basmati rice.