6 boneless skinless chicken breasts, cut into one-inch strips
1 Tbsp. Oil
2 limes, cut into wedges
4 Tbsp. organic cilantro, finely chopped
1 cup Crunchy Peanut Butter
1/4 c. brown rice vinegar
3-4 cloves garlic, minced
3 Tbsp. soy sauce
1 tsp. hot chili sauce
1/2 tsp. ground ginger
1 tsp. turmeric
Brown chicken in skillet and add to crockpot.
Mix remaining ingredents and add to crockpot.
Cover and cook on low for 8 hours.
Serve over cooked rice.