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!

Ingredients-

1 large red pepper

2 small onions

400g mushrooms

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

Squeeze the juice from one lime

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.

Serve with rice and chopped coriander and spring onions on top. Yummy!