Description
Easy to make ahead and serves a crowd
Ingredients
4–5 pounds chicken thighs (preferably boneless and skinless)
1/3 cup corn starch
1 Tbsp dried cilantro
1 tsp pepper flakes
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp (dried) ginger
2/3 cup creamy peanut butter
1/3 cup gluten free tamari sauce (can substitute soy sauce)
2 Tbsp rice vinegar
2 Tbsp honey
1/4 cup fresh ginger, peeled and minced
6 large cloves garlic, peeled and chopped
1 can full fat coconut milk, shaken and divided
1 lime, divided
2 Tbsp sriracha
2 cups rice
Fresh cilantro
Instructions
Trim extra fat off the chicken thighs and place in a large bowl. Combine the corn starch, dried cilantro, pepper flakes, dried ginger, salt and pepper. Pour over chicken and, using hands, rub together until every piece is coated. Embrace the squeaky feeling! Place in large slow cooker/crockpot.
Combine peanut butter, tamari, rice vinegar, honey, fresh ginger, garlic, and half the can of coconut milk, along with the juice from half the lime. Pour over chicken. Cover and cook on low for 6-8 hours, or high 4-6 hours.
About a half hour before eating, cook the rice according to package instructions, including the remaining coconut milk in the required amount of water. Stir sriracha sauce into the chicken and test for doneness. Chop lots of fresh cilantro and cut wedges from the remaining half of lime.
Serve chicken on a bed of rice, garnished with a pile of cilantro and squirt of fresh lime juice. Extra sriracha sauce should be on the table for those who like additional “heat”.
Notes
Make it mild, make it spicy, make it just right for your Goldilocks.
- Prep Time: 10 min
- Cook Time: 4-8 hours
