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| Ingredients: | |||||
| 6 each | chicken breasts, boneless skinless | ||||
| 3 T | soy sauce | ||||
| 2 t | garlic, minced | ||||
| 2 T | ginger, ground | ||||
| 3 t | sesame oil | ||||
| 1/2 t | cayenne pepper | ||||
| 1/3 c | peanut butter, creamy | ||||
| Directions: | |||||
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Place 6 chicken breasts in Crock Pot. In small bowl, combine soy sauce, garlic, ginger, sesame oil, cayenne pepper. Stir until well-mixed. Pour over top of chicken and add 1/2 cup water. Cover and cook on low for 6-8 hours or on high for 4 hours.
Remove chicken and stir peanut butter into juices until smooth. Spoon sauce over chicken to serve. Serve with rice, if desired. (Use meat thermometer to test temperature of chicken. It should measure 170°F) 7 WW points/serving |
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