Meal Prep Idea: Sluggish Cooker Thai Peanut Chicken with Sticky Coconut Crimson Rice
Slow cooker Thai peanut chicken served over a scrumptious sticky coconut purple rice. Healthy, easy to make and ideal for food prep or even a weeknight supper. This is a dish you’ll make over and over!
Should you loved this information and also you wish to get more info concerning stuffed zucchini pizza boats i implore you to check out our web-site. Our new home is within a diverse, wonderful section of Chicago with a number of cultural, chic restaurants. From Mexican and Thai, to Ethiopian and burger bones, our neighborhood features a few of the most exclusive food in the city. A couple weeks ago, Tony and I decided to try a brand-new Thai cafe that always seemed to be bustling with people, also through the weeknights.
When we arrived we were overwhelmed by over 250 items on the menu, but additionally the aroma of tastes enticing us to purchase everything. As we had been seated, I noticed other customers slurping up broth from big steaming bowls of pho with heavy noodles; you could also smell the green onions they garnished across the top of the soup. Instantly, Tony and I could tell that place would become our neighborhood favorite. A gem of sorts.
Upon glancing on the menu, I noticed that peanuts and chicken were a theme that everyone seemed to enjoy. Noodles having a coconut-peanut sauce, scallions, cilantro and ususally pork or chicken. Of course, whatever resembles peanut butter taste has my center.
The particular dish was no different, and because I enjoyed it a lot, I made a decision to turn it right into a slow cooker meal you could make any moment of year best in the home. A creamy true peanut butter sauce made out of either coconut or almond dairy is usually poured over chicken within the gradual cooker to create the ultimate comfort food. Serve over rice and you’ve got yourself a nutritious well-balanced meal.
Tony requested that we have this at least 3x a month. That has to mean it’s pretty damn good, best?
Now you may be wondering the actual hell Thai sticky crimson rice is. Don’t be concerned, I’ve got answers!
Purple sticky rice is also referred to as black grain, or sometimes forbidden rice. It’s slightly sweet in flavor, a little sticky and chewy, and totally delicious. Dark or purple grain also boasts one of the better nutritional profiles with regards to grain; each serving provides around 5g proteins and it’s reduced carbs than brown rice or white rice! I toasted mine in a little coconut essential oil to improve the flavor and it had been unbelievable – specifically with the thai peanut chicken on top.
Honestly, dark or purple rice can be hard to find, but that is usually the brand I use (affiliate hyperlink!). If you can’t find it or don’t want to order it on-line, try searching for black or forbidden grain at Entire Foods or in the Asian cooking section of your supermarket. Still can’t find it? Then I recommend using a brief grain brown rice. (Please understand that if you are using a brown rice, the cooking food time will vary, so just pay attention to the bundle.)
UM ALSO, I believe I forgot to inform you guys that I’m going to Israel next week. Have some of you been?! Inform me everything. I’m hoping another with plenty of meals ideas for you personally.
If you make this slow cooker thai peanut poultry recipe, be sure to tag #ambitiouskitchen on Instagram ! I really like seeing your creations! xo.
Prep period:
10 mins
Cook period:
3 hours
Total time:
Ingredients
1/2 tablespoon honey
2 tablespoons reduced sodium soy sauce (gluten free of charge, if desired)
2 cloves garlic clove, minced
1 cup unsweetened almond milk
1 pound boneless skinless poultry breasts
1 red bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Instructions
Increase peanut butter, honey, soy sauce, garlic, scorching sauce and almond dairy to the slow cooker and whisk until sauce is certainly well mixed. Add chicken and red pepper pieces to gradual cooker and spoon sauce over the chicken. Cover and make on low for 6 hours or high for 2-3 hours. Once done cooking, remove chicken using a slotted spoon, shred with two forks, then go back to the slower cooker; stir to mix the shredded poultry with the sauce.
About 30 minutes before you decide to are ready to serve the chicken, make the rice: Place a medium pot over medium heat and add 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 essential oil taste in. After five minutes add in drinking water and bring combination to a boil, then cover, reduce warmth to low and simmer for 25 mins. (If you are not really using thai crimson sticky grain, then cooking period may vary. For instance, brown rice will take about 45 a few minutes.) After grain is done cooking, remove heat, then re-cover and allow stand for 5 more a few minutes. Once done, time of year with just a little salt to flavor.
To make the bowls, consistently distribute grain and chicken on top. Add popular sauce, peanuts and cilantro on top, if preferred. If you are making for food prep, simply separate into 4 storage containers (keep off toppings until prepared to consume). This recipe may also be doubled if you’re making for a masses. Makes 4 portions.
Haha once the boys require it again and again it is a sure champion!
I’ve got to try that purple sticky rice, this bowl looks so so excellent.