Food Prep Idea: Gradual Cooker Thai Peanut Poultry with Sticky Coconut Purple Rice
Gradual cooker Thai peanut chicken served over a scrumptious sticky coconut crimson rice. Healthy, an easy task to make and ideal for meal prep or perhaps a weeknight dinner. That is a dish you’ll make over and over!
Our new house is within a diverse, wonderful area of Chicago with a number of ethnic, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood offers a few of the most unique food in the city. A few weeks ago, Tony and I made a decision to try a new Thai restaurant that always appeared to be bustling with people, actually through the weeknights.
When we arrived we were overwhelmed by more than 250 items on the menu, but also the aroma of flavors enticing us to order everything. Once we had been seated, I observed other customers slurping up broth from big steaming bowls of pho with solid noodles; you could actually smell the green onions they garnished across the the surface of the soup. Immediately, Tony and I could tell that this place would become our neighborhood favorite. A gem of sorts.
Upon glancing at the menu, I noticed that peanuts and poultry were a style that everyone appeared to enjoy. Noodles with a coconut-peanut sauce, scallions, cilantro and ususally pork or poultry. Of course, anything that resembles peanut butter flavor has my heart.
The particular dish was no different, and because I treasured it so much, I made a decision to transform it into a slow cooker meal you could make any moment of year right in the home. A creamy accurate peanut butter sauce made with either coconut or almond dairy is usually poured over chicken in the sluggish cooker to create the ultimate comfort and ease meals. Serve over rice and you’ve got yourself a nutritious well-balanced meal.
Tony requested that we have this at least 3x per month. That must mean it’s quite damn good, right?
Now you might be wondering what the hell Thai sticky crimson rice is. Don’t worry, I’ve got answers!
Purple sticky grain is also known as black rice, or sometimes forbidden rice. It’s slightly lovely in flavor, just a little sticky and chewy, and absolutely delicious. Dark or purple grain also boasts one of the best nutritional profiles when it comes to rice; each serving offers around 5g proteins and it’s lower in carbs than brown grain or white grain! I toasted mine in just a little coconut oil to improve the taste and it had been unbelievable – especially with the thai peanut chicken on top.
Honestly, black or purple grain can be difficult to find, but that is typically the brand I take advantage of (affiliate hyperlink!). If you can’t find it or don’t want to order it on the web, try looking for black or forbidden grain at Entire Foods or within the Asian cooking food portion of your supermarket. Still can’t find it? Then I recommend using a short grain brown rice. (Please know that if you are using a brown rice, the cooking food time will vary, so just pay attention to the package.)
UM ALSO, I think I forgot to inform you men that I’ll Israel next week. Have some of you been?! Inform me everything. I’m wishing another with plenty of meals ideas for you.
If you get this to slow cooker thai peanut chicken recipe, be sure to label #ambitiouskitchen on Instagram ! I love seeing your creations! xo.
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 reddish colored bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Add more peanut butter, honey, soy sauce, garlic clove, sizzling sauce and almond dairy to the gradual cooker and whisk until sauce is definitely well mixed. Add poultry and crimson pepper slices to slow 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 chicken having a slotted spoon, shred with two forks, then return to the slower cooker; mix to combine the shredded poultry with 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 grain. Toast rice using the coconut essential oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil taste in. After 5 minutes add in water and bring blend to some boil, after that cover, reduce heat to low and simmer for 25 a few minutes. (If you’re not really using thai crimson sticky grain, then cooking period may vary. For example, brown grain takes about 45 moments.) After rice is done cooking food, remove heat, then re-cover and let are a symbol of 5 more minutes. Once done, season with just a little salt to taste.
To make the bowls, consistently distribute grain and chicken at the top. Add sizzling sauce, peanuts and cilantro on top, if preferred. 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 are making for a crowd. Makes 4 servings.
Haha when the boys ask for it again and again it is a sure winner!
I’ve got to try that crimson sticky grain, this bowl appears so so good.
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