Slow Cooker Thai Peanut Chicken

averiecooks.com

mom of 5

1 tablespoon olive oil

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

⅓ cup cornstarch

½ teaspoon salt, or to taste

½ teaspoon pepper, or to taste

one 14-ounce can coconut milk (lite okay)

¾ cup creamy peanut butter

¼ cup low-sodium soy sauce

¼ cup honey

2 tablespoons rice wine vinegar

2 tablespoons lime juice

1 teaspoon sesame oil

½ to 1 teaspoon ground ginger, or to taste

½ teaspoon garlic powder or 2 garlic cloves, finely minced

pinch cayenne pepper, optional and to taste

⅓ cup lightly salted peanuts, finely chopped for garnishing

¼ cup fresh cilantro leaves (stems discarded), optional for garnishing

2 tablespoons green onions sliced thin, optional for garnishing

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