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Slow Cooked Peanut Stir Fry

An easy and flavorful slow cooker recipe for a classic peanut stir fry, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 1/2 cup snap peas
For the Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1/2 tsp red pepper flakes or Sriracha to taste
  • 1/2 cup chicken or vegetable broth
For Serving (Optional)
  • Cooked jasmine rice or rice noodles
  • Chopped roasted peanuts
  • Fresh cilantro chopped
  • Lime wedges

Method
 

  1. In a medium bowl, whisk together all peanut sauce ingredients until smooth. Set aside.
  2. Place chicken pieces at the bottom of your slow cooker. Add bell peppers, broccoli, shredded carrots, and snap peas over the chicken.
  3. Pour the prepared peanut sauce evenly over the chicken and vegetables. Stir gently to coat all ingredients.
  4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until chicken is cooked through and vegetables are tender-crisp. If you prefer crispier vegetables, add them during the last hour of cooking.
  5. Once cooked, stir everything together. If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the hot stir fry. Cook on high for another 15-30 minutes until thickened.
  6. Serve hot over cooked jasmine rice or rice noodles. Garnish with chopped roasted peanuts, fresh cilantro, and a squeeze of fresh lime juice, if desired.

Notes

For a vegetarian option, substitute chicken with firm tofu, pressed and cubed. You can also add other vegetables like mushrooms, water chestnuts, or bamboo shoots. Adjust the sweetness and spice level of the sauce to your personal preference. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days, making this an excellent meal prep option.