Ingredients:

  • 1/2 cup (125g) creamy natural peanut butter
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) Sriracha
  • 1 tbsp (15g) freshly grated ginger
  • 3 cloves (9g) garlic, minced
  • 1/4 cup (60ml) warm water
  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 cups (150g) red bell pepper, sliced into strips
  • 2 cups (130g) carrots, sliced into thin rounds
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) fresh lime juice
  • 2 stalks (10g) green onion, sliced
  • 1/4 cup (30g) crushed roasted peanuts

Instructions:

  1. Whisk together the peanut butter, soy sauce, honey, Sriracha, ginger, garlic, and warm water in a bowl until the mixture is smooth.
  2. Place the chicken chunks, sliced peppers, and carrots into a gallon-sized heavy-duty freezer bag. Drizzle with sesame oil and pour the peanut sauce over the top.
  3. Squeeze out air, seal tightly, and freeze flat on a tray for 2 hours before stacking.
  4. Thaw the bag in the refrigerator for 24 hours. Pour the entire contents into a slow cooker.
  5. Cook on Low for 6–7 hours or High for 3–4 hours until the chicken is tender and the sauce is a glossy glaze.
  6. Just before serving, stir in fresh lime juice and garnish with sliced green onion and crushed roasted peanuts.