Equipment
- Slow cooker
Ingredients
- 900 grams chicken thighs
- 1 red chilli (chopped)
- 8 garlic cloves (chopped)
- 1 thumb sized piece of ginger (chopped)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tsp Chinese five spice
- 2 tsp sesame oil
- 1 lime (juice only)
- 1 pinch of salt and pepper
- 200 grams brown rice noodles (cooked and drained)
- 100 ml water (or more for glossy consistency)
- 1 tbsp peanut butter
Optional garnishing
- Fresh coriander
- Fresh red chilli
- Sesame seeds
Instructions
- Add all the ingredients except the noodles into the slow cooker
- Cook on high for 4 hours.10 minutes before you serve, cook the brown rice noodles according to packet instructions.
- Drain the cooked noodles before adding to the slow cooker along with 1 tbsp of peanut butter and 100ml of boiling water (you could save the noodle water) Stir through until well combined and season to taste.
- Serve and top with fresh coriander, fresh red chilli and sesame seeds
Nutrition
Serving: 1 Serving | Calories: 544kcal | Carbohydrates: 54g | Protein: 49g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 214mg | Sodium: 734mg | Potassium: 661mg | Fiber: 5g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg
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