To a greased slow cooker add 1.5 cups mirepoix (diced carrots, celery and onion), ½ cup natural chunky peanut butter, 3 tbsp soy sauce, 6 cloves garlic, ½ tbsp fresh ginger, 2 tbsp rice vinegar, ¼ tsp sriracha, 1 tbsp sesame oil, and 1½ tbsp agave. Stir to combine
1.5 lbs boneless skinless chicken thighs , 1.5 cups mirepoix (diced carrots, celery and onion), 8 oz sugar snap peas
Add 1.5 lbs boneless skinless chicken thighs to mixture and toss to fully coat
½ cup natural chunky peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 6 cloves garlic, 1½ tbsp agave, 1 tbsp sesame oil, ½ tbsp fresh ginger, ¼ tsp sriracha
Cover and cook on low for 4-6 hours or high for 2-3 hours.
15 minutes prior to serving, stir 7 oz rice noodles, and 8 oz sugar snap peas. Cover and allow to continue to cook
7 oz rice noodles
top with chopped scallion and peanuts (optional)
chopped scallion and peanuts