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.