There’s something magical about Slow-Cooked Peanut Stir-Fry—the kind of meal that feels indulgent yet is easy to prepare. This dish combines the best of both worlds: the richness of peanut sauce and the convenience of slow cooking. Traditionally, stir-fries require high heat and quick cooking, but here, you let the flavors mingle over hours, resulting in an irresistibly tender dish. Whether you’re preparing ahead or looking for an effortless weeknight meal, Slow-Cooked Peanut Stir-Fry is sure to hit the spot! Perfect for busy days or meal preps, this recipe ensures every bite delivers satisfaction.
Why You’ll Love This Recipe:
- Effortless Cooking: Just load everything in the crockpot and let it work its magic.
- Nutty and Savory: The peanut sauce coats every bite with a perfect balance of sweetness and umami.
- Customizable: Use your favorite vegetables, proteins, and spice levels.
- Healthy and Filling: Packed with fresh vegetables and lean protein for a complete meal.
- Meal-Prep Friendly: Leftovers taste just as good the next day!
Ingredients You’ll Need:
- Chicken breast or tofu – A protein base that absorbs the peanut sauce beautifully.
- Broccoli florets – Adds color and crunch.
- Red bell pepper – Sweet and vibrant.
- Carrots – Sliced thinly for extra crunch and sweetness.
- Onions – For depth and aroma.
- Garlic – Adds a kick of flavor to the sauce.
- Soy sauce – A salty, umami base for the peanut sauce.
- Creamy peanut butter – The heart of the sauce, adding creaminess and flavor.
- Vegetable broth – To thin out the sauce without diluting its taste.
- Honey or maple syrup – For a touch of sweetness.
- Ginger – A warm, zesty note to brighten the sauce.
- Lime juice – To balance the richness with acidity.
- Crushed red pepper flakes – Optional, for heat.
- Chopped peanuts – For garnish and extra crunch.
- Sesame seeds and scallions – For garnish.
How to Make Slow-Cooked Peanut Stir-Fry
Step-by-Step Instructions:
- Prep the Ingredients: Slice the chicken or tofu into bite-sized pieces. Chop all vegetables into uniform sizes to ensure even cooking.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, vegetable broth, garlic, ginger, honey, and lime juice. Add red pepper flakes if you like it spicy.
- Assemble in the Crockpot: Layer the chicken or tofu at the bottom, followed by the vegetables. Pour the peanut sauce over everything, making sure all ingredients are coated.
- Set and Cook: Cover the crockpot and cook on low for 5-6 hours or high for 3-4 hours. The chicken will turn tender, and the vegetables will soften while retaining a slight crunch.
- Finish and Garnish: Once done, give everything a gentle stir. Top with chopped peanuts, sesame seeds, and scallions.
Cooking Tips:
- Cut Vegetables Evenly: This ensures they cook at the same rate.
- Add Vegetables in Stages: If you prefer crisp-tender veggies, toss in bell peppers or broccoli in the last 30 minutes of cooking.
- Adjust Sauce Consistency: If the sauce feels too thick, stir in extra broth before serving.
Helpful Tips:
- Protein Swaps: Try shrimp or lamb for a twist.
- Vegetarian Option: Tofu and tempeh work wonderfully in place of chicken.
- Serving Suggestions: Serve over steamed jasmine rice, quinoa, or soba noodles.
- Make it Spicy: For heat lovers, add sriracha or Thai chili paste to the sauce.
Details:
Prep Time: 15 minutes
Cook Time: 4 hours (on high) / 6 hours (on low)
Total Time: 4-6 hours
Yield: 4 servings
Category: Main Dish
Method: Slow Cooking
Cuisine: Asian-inspired
Diet: Gluten-Free, Dairy-Free (with substitutions)
Nutritional Information (per serving):
- Calories: 450-500
- Protein: 35g
- Carbohydrates: 20g
- Fat: 25g
- Fiber: 4g
Frequently Asked Questions:
Can I make this recipe without a slow cooker?
Absolutely! You can simmer the ingredients on the stovetop over low heat for about 40 minutes. Just ensure you stir occasionally to prevent sticking.
Can I freeze leftovers?
Yes! Store leftovers in an airtight container and freeze for up to 2 months. Reheat in the microwave or on the stovetop with a splash of broth to loosen the sauce.
What other vegetables can I use?
Feel free to add zucchini, snap peas, or mushrooms. This dish is very versatile!
Storage Instructions:
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Place cooled leftovers in freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other easy slow-cooker meals:
Conclusion
This slow-cooked peanut stir-fry proves that with a little planning, you can enjoy vibrant, flavorful meals without spending hours in the kitchen. Whether you’re trying to keep things easy on a busy weekday or meal-prepping for the week ahead, this dish will become a comforting favorite. From its creamy peanut sauce to the vibrant veggies, every bite feels like a hug in a bowl. Give it a try, and watch it quickly become a family favorite!
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Slow-Cooked Peanut Stir-Fry
Description
There’s something magical about Slow-Cooked Peanut Stir-Fry—the kind of meal that feels indulgent yet is easy to prepare. This dish combines the best of both worlds: the richness of peanut sauce and the convenience of slow cooking.
Ingredients
- Chicken breast or tofu – Absorbs the peanut sauce beautifully.
- Broccoli florets – Adds color and crunch.
- Red bell pepper – Sweet and flavorful.
- Carrots – Adds natural sweetness.
- Onions and garlic – For aroma and depth.
- Soy sauce – Brings umami to the sauce.
- Creamy peanut butter – The key to a smooth sauce.
- Vegetable broth – Thins out the sauce without reducing flavor.
- Honey or maple syrup – Adds subtle sweetness.
- Ginger and lime juice – Zesty balance.
- Red pepper flakes – Optional, for heat.
- Chopped peanuts and scallions – Garnishes for crunch and freshness.
Instructions
- Prep the Ingredients
- Slice the chicken or tofu into bite-sized pieces.
- Chop all vegetables evenly to ensure they cook uniformly.
- Make the Peanut Sauce
- In a bowl, whisk together peanut butter, soy sauce, broth, honey, garlic, ginger, and lime juice. Add red pepper flakes if you want extra heat.
- Assemble in the Crockpot
- Layer the chicken or tofu on the bottom. Add the chopped vegetables on top. Pour the peanut sauce evenly over the contents, ensuring everything is coated.
- Cook Low & Slow
- Set the crockpot to low for 5-6 hours or high for 3-4 hours. Stir halfway through if possible to distribute the sauce evenly.
- Garnish and Serve
- Once done, give everything a gentle stir. Garnish with chopped peanuts, sesame seeds, and scallions. Serve over rice or noodles.
Notes
- Vegetable Variations: You can use zucchini, mushrooms, or snap peas if you prefer.
- Protein Options: Swap out chicken for shrimp or tofu for a vegetarian version.
- Sauce Adjustments: If the sauce becomes too thick, stir in a bit of broth or water before serving.
- Extra Flavor: A splash of sriracha or chili oil will add some heat if desired.