Meal Prep Idea: Sluggish Cooker Thai Peanut Chicken with Sticky Coconut Purple Rice
Slow cooker Thai peanut poultry served over a scrumptious sticky coconut purple rice. Healthy, easy to make and ideal for meal prep or a weeknight supper. That is a dish you’ll make over and over!
Our new house is in a diverse, wonderful section of Chicago with a variety 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 couple weeks ago, Tony and I made a decision to try a brand-new Thai cafe that always seemed to be bustling with people, also through the weeknights.
Whenever we arrived we were overwhelmed by more than 250 items on the menu, but additionally the aroma of tastes enticing us to purchase everything. As we were seated, I observed some other clients slurping up broth from big steaming dishes of pho with thick noodles; you could also smell the green onions they garnished over the the surface of the soup. Instantly, Tony and I possibly could tell that this place would become our community favorite. A gem of sorts.
Upon glancing on the menu, I noticed that peanuts and chicken were a style that everyone seemed 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 enjoyed it so much, I decided to transform it into a slow cooker meal you can make any time of year best in the home. A creamy accurate peanut butter sauce made with either coconut or almond dairy is poured over poultry in the slow cooker to generate the ultimate comfort meals. Serve over rice and you have yourself a nutritious well-balanced meal.
Tony requested that we have this a minimum of 3x a month. That must mean it’s fairly damn good, best?
Now you may be wondering the actual hell Thai sticky purple rice is. Don’t worry, I’ve got answers!
Purple sticky rice is also referred to as black rice, or sometimes forbidden grain. It’s slightly sweet in flavor, a little sticky and chewy, and absolutely delicious. Black or purple grain also boasts one of the best nutritional profiles when it comes to grain; each serving provides around 5g protein and it’s low in carbs than brown grain or white rice! I toasted mine in a little coconut essential oil to enhance the flavor and it was unbelievable – specifically with the thai peanut chicken on top.
Honestly, black or purple grain can be hard to find, but this is usually the brand I take advantage of (affiliate hyperlink!). If you can’t find it or don’t wish to purchase it on-line, try looking for black or forbidden rice at Whole Foods or within the Asian cooking portion of your supermarket. Still can’t find it? Then I recommend using a short grain brown grain. (Please know that if you are using a brown grain, the cooking time will change, so just focus on the bundle.)
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?! Tell me everything. I’m hoping to come back with plenty of meals ideas for you.
If you get this to slow cooker thai peanut chicken recipe, make sure to tag #ambitiouskitchen on Instagram ! I really what do pigs feet look like seeing your masterpieces! 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 poultry breasts
1 reddish bell pepper, thinly sliced
1 cup thai sticky purple rice
2 teaspoons coconut oil
Put peanut butter, honey, soy sauce, garlic, scorching sauce and almond milk to the slow cooker and whisk until sauce is usually well combined. Add poultry and crimson pepper pieces to slow cooker and spoon sauce on the poultry. Cover and make on low for 6 hours or high for 2-3 hours. Once completed cooking, remove chicken having a slotted spoon, shred with two forks, then return to the slower cooker; stir to mix the shredded chicken using 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 coconut oil and purple sticky grain. Toast rice with the coconut oil for five minutes; stirring frequently to toast the grain and infused the coconut oil flavor in. After 5 minutes add in drinking water and bring mix to some boil, then cover, reduce temperature to low and simmer for 25 mins. (If you are not using thai crimson sticky rice, then cooking time may vary. For instance, brown rice requires about 45 minutes.) After grain is done cooking food, remove heat, then re-cover and allow are a symbol of 5 more minutes. Once done, period with a little salt to taste.
To make the bowls, evenly distribute rice and chicken on top. Add sizzling sauce, peanuts and cilantro on top, if desired. If you’re making for food prep, simply separate into 4 storage containers (keep off toppings until ready to consume). This recipe may also be doubled if you’re making for the crowd. Makes 4 servings.
Haha once the boys ask for it again and again it really is a sure winner!
I’ve surely got to try that crimson sticky grain, this bowl appears so so good.