Urban Bodyworks

Yesterday you said tomorrow! Just get yourself into the gym TODAY!

Gather
4 tablespoons PB2 (or 1/4 cup of peanut butter)
3/4 cup light coconut milk
1 tablespoon Sriracha Hot Chili Sauce (less is best if you don't like heat)
2 tablespoons lime juice
1 tablespoon lower-sodium soy sauce
1 packet of Truvia/stevia
2 tablespoons grated fresh ginger (store in freezer - it makes it easier to peel/grate)
1 1/2 pounds boneless skinless chicken thighs (about 6 - 8 thighs)
1/3 cup chopped peanuts, for topping
4 tablespoons chopped cilantro, for topping

Step by step

1. Combine 4 tablespoons of PB2 with 3/4 cup of light coconut milk in a medium bowl. Stir well to reconstitute the PB2.

2. Then add in 1 tablespoon Sriracha (or less), 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 packet of Truvia, and 2 tablespoons of ginger. Stir well to combine.

3. Pour contents of bowl into your slow cooker and add trimmed chicken thighs, turning to coat.

4. Cook on high for 2 1/2 - 3 hours or low for 4 - 5ish hours. Cooking times may vary with different slow cookers. Mine runs really hot, so I cook for lesser amount of time.

5. Serve on top of whole wheat linguine or brown rice (spaghetti squash or konjc noodles if you are on a LOW CARB diet). If you serve it with linguine, remove the chicken from the slow cooker, and toss the cooked and drained pasta in with the sauce and give it a mad stir! YUM! (there will be lots of sauce)

6. Top with chopped peanuts and cilantro.