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Thai Peanut Chicken

So here’s the truth about this recipe… Guys in my family are typically NOT fans of foreign food or anything that doesn’t look like a slab of meat with some potatoes and yet somehow this dish disappeared instantly!

I recommend serving this over some rice, no need for anything else it’s perfect!

  • 2lbs boneless, skinless Chicken Breast – cubed
  • 2 Bell Peppers – diced
  • 2 cloves Garlic
  • 1/4 cup Soy Sauce
  • 2 Tbl Honey
  • 2 Tbl Rice Wine Vinegar
  • 1/2 Tsp Red Pepper Flakes
  • 1/4 cup Peanut Butter
  • 1/4 cup Cold Water
  • 2 Tbl Corn Starch
  • 1/4 cup Peanuts – optional

For me this made two meals.

Separate everything except the Peanut Butter, Water, Corn Starch and Peanuts into two freezer bags and freeze.

Pull out of the freezer and thaw just enough to put in the crockpot. Cook 4-5 hours on high or 6-8 hours on low. Add the Peanut Butter to the crock pot and mix well. In a small saucepan whisk together corn starch and cold water and heat, mix 1/4 cup liquid from the crock pot and whisk until it becomes bubbly and thick. Add to crock pot, mix together.

Serve over rice!

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