Thursday, September 29, 2011

Thai Chicken in Peanut sauce (crock pot)

Many years ago, Don and I were in a 'Dinner for 6 ' group at our church in Green Bay. One night, Mike Mentzel made noodles with peanut butter in it. I fell in love! I didn't know that was considered Thai food. I found this recipe and knew I had to try it. Jenna was home from school and everyone gave it a thumbs up.


Thai Chicken in Peanut sauce (crock pot)
Melissa A Hunt-Wenndt

1 package of chicken breast (about 1 1/2 lb)
1 red bell pepper, cut into short, thin strips
1 1/4 cup reduced sodium chicken broth (divided)
1/4 cup soy sauce
3 cloves of garlic, minced
3/4 teaspoon red pepper flakes (add more or less for spice)
1/4 teaspoon salt
2 tablespoons corn starch
3 green onions cut into 1/2 inch pieces
1/3 cup creamy or chunky peanut butter (do not use natural style)
12 ounces of hot cooked vermicelli pasta
3/4 cup chopped peanuts or cashews
3/4 cup cilantro, chopped

Place chicken, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes, and salt into slow cooker. Cover and cook on low for 3 hours.

Mix cornstarch with remaining 1/4 cup of broth in small bowl until smooth. Turn slow cooker on High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook for 30 minutes or until sauce is thickened and chicken is no longer pink in center. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

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