Gradual cooker Thai peanut chicken served more than a scrumptious sticky coconut crimson rice. Healthy, easy to make and perfect for meal prep or even a weeknight supper. This is a dish you’ll make again and again!

Our new home is within a diverse, wonderful area of Chicago with a number of cultural, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood boasts some of the most unique food in the town. A few weeks ago, Tony and I decided to try a fresh 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 also the aroma of flavors enticing us to purchase everything. As we had been seated, I noticed some other clients slurping up broth from big steaming bowls of pho with heavy noodles; you could even smell the green onions they garnished across the the surface of the soup. Instantly, Tony and I could tell that this place would become our neighborhood favorite. A jewel of sorts.

Upon glancing at the menu, I noticed that peanuts and poultry were a style that everyone seemed to enjoy. Noodles having a coconut-peanut sauce, scallions, cilantro and ususally pork or poultry. Of course, whatever resembles peanut butter taste has my heart.

This dish was no different, and because I treasured it a lot, I decided to transform it right into a slow cooker meal you could make any moment of year best at home. A creamy true peanut butter sauce made out of either coconut or almond dairy is definitely poured over poultry within the slow cooker to create the ultimate comfort and ease meals. Serve over grain and you have yourself a healthy well-balanced meal.

Tony requested that people have this a minimum of 3x a month. That must mean it’s pretty damn good, best?

Now you might be wondering the actual hell Thai sticky crimson rice is. Don’t be concerned, I’ve got answers!

Purple sticky grain is also referred to as dark rice, or sometimes forbidden grain. It’s slightly sugary in flavor, just a little sticky and chewy, and absolutely delicious. Black or purple grain also boasts one of the better nutritional profiles when it comes to grain; each serving offers around 5g protein and it’s reduced carbs than brown rice or white grain! I toasted mine in just a little coconut oil to improve the taste and it was unbelievable – especially with the thai peanut poultry on top.

Honestly, dark or purple grain can be hard to find, but this is usually the brand I use (affiliate link!). If you cannot find it or don’t want to purchase it on the web, try looking for dark or forbidden rice at Entire Foods or in the Asian cooking portion of your supermarket. Still can’t think it is? Then I recommend using a brief grain brown rice. (Please understand that if you are using a brown grain, the cooking food time will vary, so just pay attention to the package.)

UM ALSO, I believe I forgot to tell you men that I’m going to Israel in a few days. Have some of you been?! Inform me everything. I’m wishing another with a lot of food ideas for you personally.

If you make this slow cooker thai peanut chicken recipe, make sure to tag #ambitiouskitchen on Instagram ! I really like seeing your creations! xo.

Prep time:

10 mins

Cook period:

3 hours

Total time:

Ingredients

1/2 tablespoon honey

2 tablespoons reduced sodium soy sauce (gluten free, if desired)

2 cloves garlic, minced

1 cup unsweetened almond milk

1 pound boneless skinless chicken breasts

1 crimson bell pepper, thinly sliced

1 cup thai sticky crimson rice

2 teaspoons coconut oil

Instructions

Combine peanut butter, honey, soy sauce, garlic clove, hot sauce and almond dairy to the slow cooker and whisk until sauce is normally well combined. Add chicken and reddish colored pepper slices to sluggish 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 poultry with a slotted spoon, shred with two forks, then go back to the slower cooker; stir to combine the shredded chicken with the sauce.

About 30 minutes before you are ready to serve the chicken, make the grain: Place a medium pot over medium heat and add in coconut oil and purple sticky grain. Toast rice with the coconut oil for five minutes; stirring frequently to toast the rice and infused the coconut essential oil flavor in. After five minutes add in drinking water and bring blend to a boil, then cover, reduce heat to low and simmer for 25 moments. (If you’re not really using thai crimson sticky grain, then cooking period may vary. For example, brown rice will take about 45 a few minutes.) After rice is done cooking food, remove heat, after that re-cover and let are a symbol of 5 more mins. Once done, period with just a little salt to taste.

To help make the bowls, evenly distribute grain and chicken at the top. Add warm sauce, peanuts and cilantro at the top, if desired. If you’re making for meal prep, simply divide into 4 storage containers (keep off toppings until ready to eat). This formula can also be doubled if you’re making for any crowd. Makes 4 servings.

Haha when the boys ask for it over and over again it really is a sure champion!

I’ve surely got to try that crimson sticky grain, this bowl appears so so excellent.

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