Slow Cooker Orange Peanut Sauce with Chicken

Heat the of coconut oil in a non-stick pan. Season the chicken breasts with sea salt and ground black pepper, and cut the chicken into bite-sized cubes.

Sear the cubed chicken in the pan until the meat is cooked on the outside – this is quick. You don’t need to fully cook the chicken since it’s going into the slow cooker, but I’m a fan of searing my meat before slow cooking. Doing this doesn’t seal the moisture inside the cut of meat or make it any juicier, but it does give the meat an awesome depth of flavour, as well as a more appetizing colour.

Put your chicken into the slow cooker and add the carrots, peppers, garlic, ginger, salt, pepper, orange juice and mandarins. Cover and cook on low for 4 to 6 hours. Before serving time, add the peanut butter, Kikkoman soy sauce, and Sriracha sauce to the slow cooker and stir well.

Serve on a bed of jasmine rice, and garnish with chopped scallions.