Place the chicken breast strips, red capsicum and onion into a slow cooker.
2.
Pour in the chicken stock and 3 tablespoons of soy sauce, then season with cumin, garlic, crushed chillies, salt and pepper.
3.
Stir to blend, then cover and cook on low for 4 ½ to 5 hours.
4.
Remove 1 cup of the liquid from the slow cooker and mix this with the cornflour, peanut butter, remaining soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker and replace the lid.
5.
Cook on high for a further 30 minutes.
6.
Serve over rice with spring onions, coriander and peanuts as a garnish
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By
Ashiejay
