crockpot

1. Pat the chicken thighs dry with a paper towel and season well with salt and pepper. In a skillet over medium high heat, sear the chicken on all sides.
2. Add the seared chicken in the bowl of the crockpot. Add the sriracha, peanut butter, onion, garlic, ginger, bay leaves, and cinnamon stick. Pour over the broth, coconut milk, and tamari/soysauce.  Cover and cook on low for 6-8 hours or on high for 4-6 hours.
3. Remove the cinnamon stick and bay leaves from the broth. The meat should break apart easily with a fork.
4. Increase the heat on the slow cooker to high and cook uncovered for about 5 minutes.
5. Taste the broth and add salt and more sriracha to taste if necessary.
6. Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain. Prepare the edamame as directed on the bag.
7. Ladle the broth with meat into bowls with the noodles.
8. Top with cilantro, green onions, edamame, sprouts, more hot sauce, and sesame seeds. Serve immediately.

Stove

1. Pat the chicken thighs dry with a paper towel and season well with salt and pepper. In a skillet over medium high heat, sear the chicken on all sides.
2. Add the seared chicken to a large stock pot with a lid. add the sriracha, peanut butter, onion, garlic, ginger, bay leaves, and cinnamon stick. Pour over the broth, coconut milk, and tamari/soy sauce. Cover and cook on low for 6-8 hours.
3. Remove the cinnamon stick and bay leaves from the broth. The meat should break apart easily with a fork.
4. Increase the heat to a simmer and cook uncovered for about 5 minutes.
5. Taste the broth and add salt and more sriracha to taste if necessary.
6. Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain. Prepare the edamame as directed on the bag.
7. Ladle the broth with chicken into bowls with the noodles.
8. Top with cilantro, green onions, edamame, sprouts, more hot sauce, and sesame seeds. Serve immediately.

Instant Pot

1. Pat the chicken thighs dry with a paper towel and season well with salt and pepper.
2. Turn the instant pot to sauté, and once hot, add the chicken. Sear on all sides.
3. Add the sriracha, peanut butter, onion, garlic, ginger, bay leaves, and cinnamon stick. Pour over the broth, coconut milk, and tamari/soy sauce.
4. Seal the lid and cook on high pressure for 50 minutes. Allow the pressure to release naturally (about 1 hour)
5. Remove the cinnamon stick and bay leaves from the broth. The meat should break apart easily with a fork.
6. Turn the heat back to sauté and cook uncovered for about 5 minutes.
7. Taste the broth and add salt and more sriracha to taste if necessary.
8. Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain. Prepare the edamame as directed on the bag.
9. Ladle the broth with chicken into bowls with the noodles.
10. Top with cilantro, green onions, edamame, sprouts, more hot sauce, and sesame seeds. Serve immediately.