Slow Cooker Thai Peanut Chicken With Purple Rice1

Meal Prep Idea: Sluggish Cooker Thai Peanut Chicken with Sticky Coconut Crimson Rice
Slow cooker Thai peanut chicken served more than a scrumptious sticky coconut purple rice. Healthy, easy to make and perfect for food prep or even a weeknight supper. This is a dish you’ll make over and over!
Our new house is in a diverse, wonderful section of Chicago with a variety of ethnic, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood features some of the most exclusive food in the town. A couple weeks ago, Tony and I decided to try a new Thai restaurant that always appeared to be bustling with people, even during the weeknights.
Whenever we arrived we were overwhelmed by more than 250 items on the menu, but additionally the aroma of flavors enticing us to purchase everything. Once we were seated, I observed some other clients slurping up broth from big steaming bowls of pho with thick noodles; you could actually smell the green onions they garnished across the top of the soup. Immediately, Tony and I possibly could tell that this place would become our neighborhood favorite. A jewel of sorts.
Upon glancing on the menu, I pointed out that peanuts and poultry were a style that everyone seemed to enjoy. Noodles having a coconut-peanut sauce, scallions, cilantro and ususally pork or chicken. Of course, anything that resembles peanut butter flavor has my heart.
This dish was no different, and because I treasured it a lot, I made a decision to transform it right into a slow cooker meal you can make any moment of year best in the home. A creamy accurate peanut butter sauce made out of either coconut or almond dairy is poured over chicken in the gradual cooker to create the ultimate comfort and ease meals. Serve over rice and you have yourself a nutritious well-balanced meal.
Tony requested that we have this a minimum of 3x per month. That has to mean it’s pretty damn good, best?
Now you may be wondering what the hell Thai sticky crimson rice is. Don’t be concerned, I’ve got answers!
Purple sticky rice is also known as dark grain, or sometimes forbidden rice. It’s slightly lovely in flavor, just a little sticky and chewy, and totally delicious. Black or purple grain also boasts one of the best nutritional profiles when it comes to rice; each serving provides around 5g protein quick and easy gluten free cheesecake recipes it’s lower in carbs than dark brown grain or white grain! I toasted mine in a little coconut oil to improve the taste and it was unbelievable – especially with the thai peanut chicken 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 think it is or don’t wish to order it online, try looking for dark or forbidden rice at Entire Foods or within the Asian cooking section of your supermarket. Still can’t find it? Then I recommend using a brief grain brown grain. (Please understand that if you use a brown grain, the cooking food time will vary, so just focus on the package.)
UM ALSO, I think I forgot to inform you guys that I’ll Israel in a few days. Have some of you been?! Inform me everything. I’m hoping to come back with a lot of meals ideas for you personally.
If you make this slow cooker thai peanut poultry recipe, be sure to label #ambitiouskitchen on Instagram ! I really like seeing your masterpieces! xo.
Prep time:
10 mins
Cook time:
3 hours
Total period:
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 red bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Add peanut butter, honey, soy sauce, garlic clove, hot sauce and almond dairy to the gradual cooker and whisk until sauce is certainly well combined. Add poultry and red pepper slices to gradual cooker and spoon sauce on the poultry. Cover and make on low for 6 hours or high for 2-3 hours. Once carried out cooking, remove poultry using a slotted spoon, shred with two forks, after that go back to the slower cooker; stir to mix the shredded chicken using the sauce.
About thirty minutes before you decide to are 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 rice using the coconut oil for five minutes; stirring frequently 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, after that cover, reduce high temperature to low and simmer for 25 minutes. (If you are not using thai crimson sticky grain, then cooking period may vary. For example, brown grain will take about 45 a few minutes.) After grain is done cooking, remove heat, after that re-cover and let are a symbol of 5 more minutes. Once done, season with just a little salt to flavor.
To make the bowls, consistently distribute rice and chicken on top. Add scorching sauce, peanuts and cilantro on top, if desired. If you’re making for food prep, simply separate into 4 containers (leave off toppings until prepared to eat). This formula can also be doubled if you’re making for the audience. Makes 4 servings.
Haha once the boys require it again and again it really is a sure winner!
I’ve surely got to try that crimson sticky rice, this bowl appears so so good.