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1.
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In a large, microwave safe bowl, combine soy sauce, peanut butter and honey.
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Microwave for 1 minute, until peanut butter begins to melt.
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Whisk together until well mixed.
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2.
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Whisk in coconut milk, ginger and garlic.
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Place chicken breasts into slow cooker and pour sauce on top.
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Cook on low for 4 hours.
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3.
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Once the chicken has been cooking for 4 hours, remove 2 teaspoons of the sauce and place into a small bowl.
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Add cornstarch into bowl and whisk until smooth.
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Pour cornstarch mixture into slow cooker, whisking well to incorporate it into the sauce.
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Cook for another 45 minutes to an hour to thicken sauce.
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4.
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While the sauce is thickening, prepare the quinoa bowls.
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Bring the water to a boil.
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Add in quinoa, turn down heat to low, and cover pot.
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Cook until water is absorbed, about 15 minutes.
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5.
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While quinoa cooks, stir Greek yogurt and Sriracha together in a small bowl.
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Set aside.
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6.
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In a large bowl, mix chopped Nappa cabbage and chopped cilantro.
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Add Greek yogurt and stir until cabbage is evenly coated.
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Season with a little bit of salt.
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7.
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Remove chicken from slow cooker and shred with two forks.
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8.
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Divide quinoa and cabbage mixture between bowls.
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Top with chicken, toasted peanuts, and additional cilantro and Sriracha, if desired.
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Drizzle on remaining peanut sauce and devour.
