Ingredients
- 6 skinless, boneless chicken breast halves - cut into ½ inch strips
- 1 large red bell pepper, seeded and sliced into strips
- 1 large onion, coarsely chopped
- ½ cup chicken broth
- ¼ cup soy sauce
- 1 tbsp ground cumin
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- salt and pepper to taste
- 2 tbsp cornstarch
- ⅓ cup creamy peanut butter
- 1 tbsp soy sauce
- ¼ cup lime juice
- 3 green onion, chopped
- ¼ cup chopped fresh cilantro
- ½ cup chopped roasted peanuts
Make it step by step
- Place the chicken breast strips, bell pepper and onion into a slow cooker.
- Pour in the chicken broth and ¼ cup soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper.
- Stir to blend, then cover and cook on low for 4½ to 5 hours.
- Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice.
- This should blend into a fairly thick sauce.
- Stir the sauce back into the slower cooker and place the lid on the pot.
- Cook on high for 30 minutes.
- Serve over rice if desired.
- Garnish with green onions, cilantro and peanuts before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.