1/3 cup creamy natural peanut butter
1/2 tablespoon honey
2 tablespoons reduced sodium soy sauce (gluten free, if desired)
2 cloves garlic, minced
1 tablespoon sriracha or chili paste
1 cup unsweetened almond milk
1 pound boneless skinless chicken breasts
1 red bell pepper, thinly sliced
1 cup thai sticky purple rice
2 teaspoons coconut oil
Cilantro and chopped peanuts for garnish


1.Add peanut butter, honey, soy sauce, garlic, hot sauce and almond milk to the slow cooker and whisk until sauce is well combined.
2.Add chicken and red pepper slices to slow cooker and spoon sauce over the chicken. Cover and cook on low for 6 hours or high for 2-3 hours.
3.Once done cooking, remove chicken with a slotted spoon, shred with two forks, then return to the slower cooker; stir to combine the shredded chicken with the sauce.
4.About 30 minutes before you are ready to serve the chicken, make the rice: Place a medium pot over medium heat and add in coconut oil and purple sticky rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in.
5.After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 25 minutes. (If you are not using thai purple sticky rice, then cooking time may vary. For instance, brown rice takes about 45 minutes.)
6.After rice is done cooking, remove heat, then re-cover and let stand for 5 more minutes. Once done, season with a little salt to taste.
7.To make the bowls, evenly distribute rice and chicken on top. Add hot sauce, peanuts and cilantro on top, if desired. If you are making for meal prep, simply divide into 4 containers (leave off toppings until ready to eat). This recipe can also be doubled if you are making for a crowd. Makes 4 servings.

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