Asian, Chicken, Low Carb
January 22, 2016
4 hrs 15 mins
1 kg chicken wings (tipped and sectioned)
1/2 cup chicken stock
165 ml coconut milk (small can)
3 Tablespoons peanut butter
2 Tablespoons soy sauce (low salt)
2 teaspoons corn flour
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1 teaspoon brown sugar
1Place precut wings in slow cooker
2Mix sauce ingredients in a separate bowl ensuring peanut butter is dissolved and combined thoroughly
3Pour over wings
4Turn cooker on LOW for four hours
5After 2 1/2 hours remove excess oils by skimming with a dessert spoon and discarding
6Replace lid with TEA TOWEL in place for remaining 1 1/2 hours
7Take off heat while you plate your salad and sides
8Serve satay wing dings and enjoy!
9Cooked in Russell Hobbs sear n cook 6 litre
Submitted by Simon Christie
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