If you’re a peanut fan I expect you’ll also be a satay fan! I am! This worked really well in the slow cooker and the veg came out with enough crunch to them while the chicken cooked through- perfect!
1 large red pepper
2 small onions
400g chicken diced
4 tablespoons of corn flour
1 tin of coconut milk
1/2 teaspoon of ground ginger
1 teaspoon of sesame oil
4-5 tablespoons of peanut butter
3-4 tablespoons of clear honey (substitute maple syrup if making for babies under 1)
2 tablespoons of rice wine vinegar
3 tablespoons of soy sauce
Juice of one lime
2 cloves of garlic
Spring onions and fresh coriander to garnish
Slice the mushrooms, onions and red pepper
Peel the garlic and chop the spring onions (put those aside until ready to serve)
Put the chicken into a bag or large bowl and spoon over the corn flour. Shake or stir until the chicken is nicely coated.
Drizzle a little olive oil over the bottom of the slow cooker
Place the floured chicken into the slow cooker- try to spread it so every piece touches the bottom.
Add the peppers, onions and mushrooms on top
In a large mixing bowl empty out the tin of coconut milk
Add the ginger, rice wine, soy sauce, peanut butter, sesame oil and honey
Add to the bowl. Crush the garlic in as well.
Whisk all the ingredients together until you get a relatively smooth paste
Pour the sauce into the slow cooker
Put the lid on and set to high for 2-3 hours.