Food Prep Idea: Slow Cooker Thai Peanut Chicken with Sticky Coconut Purple Rice
Gradual cooker Thai peanut poultry served over a scrumptious sticky coconut crimson rice. Healthy, an easy task to make and perfect for food prep or even a weeknight supper. That is a dish you’ll make over and over!
Our new home is in a diverse, wonderful area of Chicago with a number of cultural, chic restaurants. From Mexican and Thai, to Ethiopian and burger joints, our neighborhood boasts a few of the most exclusive food in the city. A couple weeks ago, Tony and I decided to try a new Thai cafe that always appeared to be bustling with people, also through the weeknights.
When we arrived we were overwhelmed by more than 250 items on the menu, but additionally the aroma of flavors enticing us to order everything. Once we had been seated, I noticed other customers slurping up broth from big steaming dishes of pho with heavy noodles; you can actually smell the green onions they garnished over the top of the soup. Immediately, Tony and I could tell that place would become our community favorite. A jewel of sorts.
Upon glancing on the menu, I noticed that peanuts and chicken were a style that everyone seemed to enjoy. Noodles having a coconut-peanut sauce, scallions, cilantro and ususally pork or poultry. Of course, anything that resembles peanut butter taste has my center.
This dish was no different, and because I loved it a lot, I made a decision to transform it into a slow cooker meal you could make any time of year best at home. A creamy true peanut butter sauce made out of either coconut or almond milk can be poured over poultry in the sluggish cooker to generate the ultimate comfort and ease food. Serve over rice and you have yourself a nutritious well-balanced meal.
Tony requested that people have this a minimum of 3x per month. That has to mean it’s quite damn good, right?
Now you might be wondering what the hell Thai sticky crimson rice Is Pigs Feet Good For You. Don’t get worried, I’ve got answers!
Purple sticky rice is also referred to as dark rice, or sometimes forbidden grain. It’s slightly sugary in flavor, just a little sticky and chewy, and totally delicious. Dark or purple grain also boasts one of the best nutritional profiles when it comes to rice; each serving provides around 5g proteins and it’s lower in carbs than dark brown grain or white grain! I toasted mine in just a little coconut essential oil to enhance the taste and it had been unbelievable – specifically with the thai peanut chicken on top.
Truth be told, dark or purple grain can be difficult to find, but this is typically the brand I use (affiliate hyperlink!). If you can’t think it is or don’t wish to purchase it on the web, try looking for dark or forbidden rice at Entire Foods or within the Asian cooking food section of your supermarket. Still can’t find it? Then I suggest using a brief grain brown grain. (Please know that if you use a brown grain, the cooking time will change, so just pay attention to the package.)
UM ALSO, I believe I forgot to tell you guys that I’ll Israel in a few days. Have some of you been?! Tell me everything. I’m wishing another with plenty of meals ideas for you.
If you make this slow cooker thai peanut poultry recipe, make sure to tag #ambitiouskitchen on Instagram ! I love seeing your masterpieces! xo.
1/2 tablespoon honey
2 tablespoons reduced sodium soy sauce (gluten free, if desired)
2 cloves garlic clove, minced
1 cup unsweetened almond milk
1 pound boneless skinless poultry breasts
1 crimson bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Insert peanut butter, honey, soy sauce, garlic, scorching sauce and almond milk to the sluggish cooker and whisk until sauce is normally well combined. Add poultry and reddish pepper pieces to gradual cooker and spoon sauce on the poultry. Cover and cook on low for 6 hours or high for 2-3 hours. Once carried out cooking, remove chicken with a slotted spoon, shred with two forks, after that go back to the slower cooker; stir to combine the shredded chicken using 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 grain and infused the coconut oil taste in. After 5 minutes add in drinking water and bring mixture to a boil, after that cover, reduce high temperature to low and simmer for 25 mins. (If you’re not using thai crimson sticky rice, then cooking period may vary. For instance, brown rice takes about 45 moments.) After rice is done cooking food, remove heat, then re-cover and let stand for 5 more minutes. Once done, period with a little salt to taste.
To help make the bowls, consistently distribute rice and chicken at the top. Add popular sauce, peanuts and cilantro on top, if desired. If you are making for food prep, simply separate into 4 storage containers (leave off toppings until prepared to consume). This recipe may also be doubled if you’re making for the masses. Makes 4 portions.
Haha once the boys require it again and again it really is a sure champion!
I’ve surely got to try that crimson sticky grain, this bowl looks so so excellent.