Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1 cup coconut milk
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Chopped peanuts and fresh cilantro for garnish
Instructions
- In a bowl, whisk together coconut milk, peanut butter, soy sauce, brown sugar, lime juice, garlic, ginger, coriander, turmeric, and cayenne pepper until smooth.
- Place the chicken thighs in the slow cooker and pour the peanut sauce over the top, ensuring the chicken is well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Once cooked, shred the chicken in the slow cooker using two forks and mix it into the sauce.
- Serve the satay chicken over rice or noodles, garnished with chopped peanuts and fresh cilantro.
Notes
- For a spicier kick, add more cayenne pepper or serve with sriracha sauce on the side.
- This dish can be made ahead of time and reheats well, making it great for meal prep.
- Feel free to substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg