Asian, Chicken, Dairy Free, Gluten Free, Lactose Free
August 22, 2014
5 hrs 15 mins
2 tblspns Sweet Chilli sauce (Spring Gully)
1 tblspn Worcestershire sauce (Spring Gully)
1 tblspn Tomato sauce
2 tblspns Sticky Balsamic Vinegar (Woolmore's All Natural)
1 tin Coconut milk (Ayam)
2 tspns Oyster sauce (Ayam)
1.5 tblspns brown sugar
1 cup Chicken Stock (Maggie Beer)
1 heaped cup of Peanut butter
1 red onion, diced
1 shallot, diced
2 spring onions, sliced
4 cloves garlic, chopped
fresh ground pepper
bunch of colourful spinach, chopped
1Place everything except spinach in slow cooker bowl.
3Cook on high for 5-6hrs
5Add spinach with about 30-40 minutes to go.
Submitted by Felicity Barnett
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