Step 1: Start by gathering your ingredients. In a large, microwave-safe bowl, combine the soy sauce, peanut butter, and honey. Microwave for 1 minute until the peanut butter begins to melt. This melting process will help you whisk the ingredients together into a smooth sauce.
Step 2: Whisk in the light coconut milk, ginger, and garlic until fully incorporated. The mixture should be creamy and slightly thick, filling your kitchen with a delightful aroma.
Step 3: Place your chicken breasts into the slow cooker and pour the sauce over them. Make sure the chicken is well coated with the sauce, allowing it to absorb all those delicious flavors during cooking.
Step 4: Cook on low for 4 hours. As the chicken cooks, it will become incredibly tender and flavorful, making it easy to shred later.
Step 5: After 4 hours, remove 2 teaspoons of the sauce from the slow cooker and place it into a small bowl. Add the cornstarch to the bowl and whisk until smooth. This step is crucial as it will help thicken the sauce.
Step 6: Pour the cornstarch mixture back into the slow cooker, whisking well to incorporate it into the sauce. Continue cooking for another 45 minutes to 1 hour. During this time, the sauce will thicken beautifully.
Step 7: While the sauce is thickening, bring 2 cups of water to a boil in a separate pot. Once boiling, add in the quinoa, turn down the heat to low, cover the pot, and cook until the water is absorbed, about 15 minutes. This step ensures your quinoa is fluffy and perfectly cooked.
Step 8: While the quinoa cooks, stir the plain Greek yogurt and sriracha together in a small bowl. This mixture will be drizzled on top before serving, adding an extra layer of flavor.
Step 9: In a large bowl, mix together the chopped napa cabbage and 1/2 cup of chopped cilantro. Add in the Greek yogurt mixture and stir until the cabbage is evenly coated. Season with a little pinch of salt to enhance the flavors.
Step 10: Once the cooking time is complete, remove the chicken from the slow cooker and shred it using two forks. It should pull apart easily.
Step 11: Divide the cooked quinoa and cabbage mixture between four bowls. Top each bowl with the shredded chicken, toasted peanuts, and additional cilantro and sriracha if desired. Drizzle the remaining peanut sauce over the assembled bowls and enjoy the delicious, comforting meal!
