August 2, 2009

Thai Chicken and Rice

"Tastes like a restaurant" Was Alan's response. This really is SOO good! I got the recipe from 365 Days of Slow Cooking and just changed a few things. Enjoy!!

1 1/2 lb chicken cut into 1/2 inch pieces
1 red bell pepper, cut into short thin strips
1 1/4 cups chicken broth, divided
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
2 tbsp cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup chunky peanut butter
White or brown rice, cooked
3/4 cup peanuts or cashews chopped
3/4 cup cilantro chopped
Directions: Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker on High. Stir in green onions, peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over rice. Sprinkle with peanuts or cashews and cilantro.

*Can also be served over noodles.

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