Food Prep Idea: Slow Cooker Thai Peanut Poultry with Sticky Coconut Crimson Rice
Slow cooker Thai peanut chicken served more than a scrumptious sticky coconut crimson rice. Healthy, easy to make and ideal for food prep or even a weeknight supper. That is a dish you’ll make over and over!
Our new house is within a diverse, wonderful section of Chicago with a number of ethnic, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood offers some of the most exclusive food in the town. A few weeks ago, Tony and I decided to try a new Thai restaurant that always appeared to be bustling with people, also through the weeknights.
Whenever we arrived we were overwhelmed by over 250 items on the menu, but additionally the aroma of flavors enticing us to order everything. As we were seated, I observed some other clients slurping up broth from big steaming bowls of pho with dense noodles; you can actually smell the green onions they garnished over the the surface of the soup. Instantly, Tony and I could tell that place would become our community favorite. A gem of sorts.
Upon glancing in the menu, I noticed that peanuts and chicken were a theme that everyone appeared to enjoy. Noodles having a coconut-peanut sauce, scallions, cilantro and ususally pork or chicken. Of course, whatever resembles peanut butter flavor has my center.
This dish was no different, and because I treasured it a lot, I made a decision to turn it into a slow cooker meal you could make any time of year right in the home. A creamy accurate peanut butter sauce made out of either coconut or almond milk is poured over chicken in the sluggish cooker to create the ultimate comfort food. Serve over grain and you’ve got yourself a healthy well-balanced meal.
Tony requested that we have this at least 3x a month. That must mean it’s fairly damn good, ideal?
Now you may be wondering the actual hell Thai sticky purple rice is. Don’t worry, I’ve got answers!
Purple sticky rice is also referred to as black grain, or sometimes forbidden rice. It’s slightly sugary in flavor, a little sticky and chewy, and definitely delicious. Dark or purple grain also boasts one of the best nutritional profiles with regards to grain; each serving provides around 5g protein and it’s low in carbs than dark brown rice or white grain! I toasted mine in just a little coconut oil to improve the flavor and it was unbelievable – especially with the thai peanut poultry on top.
Truth be told, dark or purple rice can be hard to find, but that is usually the brand I use (affiliate hyperlink!). If you cannot think it is or don’t wish to purchase it on-line, try searching for dark or forbidden rice at Entire Foods or within the Asian cooking portion of your supermarket. Still can’t think it is? Then I suggest using a brief grain brown rice. (Please understand that if you use a brown grain, the cooking food time will change, so just focus on the bundle.)
UM ALSO, I believe I forgot to inform you men that I’ll Israel in a few days. Have some of you been?! Tell me everything. I’m expecting another with plenty of food ideas for you personally.
If you make this slow cooker thai peanut chicken recipe, be sure to label #ambitiouskitchen on Instagram ! I really like seeing your creations! xo.
Prep period:
10 mins
Cook time:
3 hours
Total time:
Ingredients
1/2 tablespoon honey
2 tablespoons reduced sodium soy sauce (gluten free of charge, if desired)
2 cloves garlic, minced
1 cup unsweetened almond milk
1 pound boneless skinless poultry breasts
1 reddish colored bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Instructions
Put peanut butter, honey, soy sauce, garlic, sizzling sauce and almond milk to the sluggish cooker and whisk until sauce is certainly well mixed. Add poultry and crimson pepper slices to gradual cooker and spoon sauce over the poultry. Cover and cook on low for 6 hours or high for 2-3 hours. Once carried out cooking, remove poultry having a slotted spoon, shred with two forks, then return to the slower cooker; stir to mix the shredded chicken using the sauce.
About 30 minutes before you decide to will be ready to serve the chicken, make the grain: Place a medium pot over medium heat and add in coconut oil and purple sticky rice. Toast grain with the coconut essential oil for 5 minutes; stirring regularly to toast the rice and infused the coconut oil flavor in. After five minutes add in drinking water and bring blend to some boil, then cover, reduce high temperature to low and simmer for 25 mins. (If you are not really using thai purple sticky rice, then cooking time may vary. For instance, brown grain takes about 45 mins.) After grain is done food preparation, remove heat, after that re-cover and allow are a symbol of 5 more mins. Once done, season with just a little salt to flavor.
To help make the bowls, equally distribute rice and chicken at the top. Add scorching sauce, peanuts and cilantro on top, if desired. If you are making for meal prep, simply separate into 4 storage containers (keep off toppings until ready to consume). This formula may also be doubled if you’re making for the crowd. Makes 4 portions.
Haha when the boys ask for it again and again it is a sure winner!
I’ve surely got to try that purple sticky grain, this bowl appears so so excellent.
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