Meal Prep Idea: Sluggish Cooker Thai Peanut Poultry with Sticky Coconut Purple Rice
Gradual cooker Thai peanut chicken served more than a scrumptious sticky coconut purple rice. Healthy, an easy task to make and ideal for food prep or perhaps a weeknight dinner. This is a dish you’ll make again and again!
Our new house 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 offers some of the most unique food in the city. A couple weeks ago, Tony and I made a decision to try a fresh Thai cafe that always appeared to be bustling with people, actually during 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 were seated, I observed other customers slurping up broth from big steaming bowls of pho with dense noodles; you can even smell the green onions they garnished over the the surface of the soup. Immediately, Tony and pigs trotters I could tell that place would become our neighborhood favorite. A gem of sorts.
Upon glancing at 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, whatever resembles peanut butter taste has my center.
This dish was no different, and because I treasured it a lot, I decided 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 with either coconut or almond dairy can be poured over chicken in the slow cooker to generate the ultimate comfort meals. Serve over rice and you’ve got yourself a healthy well-balanced meal.
Tony requested that we have this at least 3x a month. That must mean it’s fairly damn good, best?
Now you might be wondering what the hell Thai sticky crimson grain is. Don’t worry, I’ve got answers!
Purple sticky grain is also known as black rice, or sometimes forbidden grain. It’s slightly sugary in flavor, a little sticky and chewy, and completely delicious. Black or purple grain also boasts one of the better nutritional profiles when it comes to rice; each serving provides around 5g proteins and it’s low in carbs than dark brown rice or white rice! I toasted mine in just a little coconut oil to improve the flavor and it was unbelievable – especially with the thai peanut poultry on top.
Honestly, dark or purple grain can be difficult to find, but that is usually the brand I use (affiliate hyperlink!). If you can’t think it is or don’t want to purchase it on the web, try looking for black or forbidden grain at Whole Foods or in the Asian cooking food section of your grocery store. Still can’t think it is? Then I suggest using a short grain brown grain. (Please understand that if you use a brown rice, the cooking time will change, so just focus on the package.)
UM ALSO, I believe I forgot to inform you guys that I’m going to Israel next week. Have any of you been?! Inform me everything. I’m expecting to come back with plenty of food ideas for you personally.
If you get this to slow cooker thai peanut poultry recipe, make sure to tag #ambitiouskitchen on Instagram ! I really like 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 crimson bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Add more peanut butter, honey, soy sauce, garlic clove, scorching sauce and almond milk to the sluggish cooker and whisk until sauce is certainly well mixed. Add poultry and crimson pepper pieces to sluggish cooker and spoon sauce over the chicken. Cover and cook on low for 6 hours or high for 2-3 hours. Once done cooking, remove poultry using a slotted spoon, shred with two forks, then return to the slower cooker; stir to combine the shredded chicken with the sauce.
About thirty minutes before you will be ready to serve the chicken, make the rice: Place a medium pot over medium heat and add in coconut oil and purple sticky rice. Toast rice using the coconut essential oil for 5 minutes; stirring often to toast the grain and infused the coconut essential oil taste in. After five minutes add in drinking water and bring mixture to some boil, after that cover, reduce high temperature to low and simmer for 25 a few minutes. (If you’re not really using thai purple sticky grain, then cooking time may vary. For example, brown rice requires about 45 mins.) After grain is done cooking food, remove heat, then re-cover and allow stand for 5 more moments. Once done, period with a little salt to taste.
To help make the bowls, equally distribute grain and chicken on top. Add scorching sauce, peanuts and cilantro at the top, if preferred. If you are making for meal prep, simply divide into 4 storage containers (leave off toppings until prepared to consume). This formula can also be doubled if you’re making for any crowd. Makes 4 portions.
Haha once the boys require it again and again it is a sure champion!
I’ve got to try that purple sticky rice, this bowl looks so so excellent.