Ingredients

• Peanut butter, 120 g
• White miso paste, 60 g
• Soy sauce, 60 g
• Rice wine vinegar, 30 g
• Garlic, 20 g, minced
• Ginger, 20 g, grated
• Maple syrup, 40 g
• Salt, to taste
• Black pepper, to taste
• Chili flakes, to taste (optional)
• Chicken tenderloins, as needed
• Steamed rice, for serving
• Green onion, sliced, for garnish

Steps

1. In a bowl, whisk together {{peanut butter:120 g}}, {{white miso paste:60 g}}, {{soy sauce:60 g}}, {{rice wine vinegar:30 g}}, {{garlic:20 g minced}}, {{ginger:20 g grated}}, and {{maple syrup:40 g}} until smooth. Season with {{salt:to taste}}, {{black pepper:to taste}}, and {{chili flakes:to taste}} (optional).
2. Add {{chicken tenderloins:as needed}} to the crockpot.
3. Pour the sauce over the {{chicken tenderloins:as needed}} and toss to coat evenly.
4. Cover and cook until the chicken is very tender (e.g., on low overnight or until done).
5. Serve the miso chicken over {{steamed rice:as needed}} and garnish with {{green onion:sliced}}.