Meal Prep Idea: Sluggish Cooker Thai Peanut Poultry with Sticky Coconut Purple Rice
Gradual cooker Thai peanut poultry served over a scrumptious sticky coconut purple rice. Healthy, easy to make and ideal for meal prep or a weeknight dinner. This is a dish you’ll make over and over!
Our new home is within a diverse, wonderful section of Chicago with a number of cultural, chic restaurants. From Mexican and Thai, to Ethiopian and burger joints, our neighborhood boasts some of the most exclusive food in the town. A couple weeks ago, Tony and I made a decision to try a fresh Thai restaurant that always appeared to be bustling with people, actually through the weeknights.
Whenever 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 can actually smell the green onions they garnished across the top of the soup. Instantly, Tony and I possibly could tell that place would become our neighborhood favorite. A gem of sorts.
Upon glancing in the menu, I pointed out that peanuts and poultry were a style that everyone appeared to enjoy. Noodles with a coconut-peanut sauce, scallions, cilantro and ususally pork or chicken. Of course, anything that resembles peanut butter taste has my heart.
The particular dish was no different, and because I enjoyed it a lot, I made a decision to transform it into a slow cooker meal you could make any time of year best in the home. A creamy accurate peanut butter sauce made with either coconut or almond dairy is definitely poured over chicken in the slow cooker to create the ultimate convenience meals. Serve over grain and you have yourself a healthy well-balanced meal.
Tony requested that we have this a minimum of 3x a month. That must mean it’s quite damn good, best?
Now you may be wondering the actual hell Thai sticky crimson rice is. Don’t worry, I’ve got answers!
Purple sticky rice is also known as black grain, or sometimes forbidden grain. It’s slightly nice in flavor, a little sticky and chewy, and certainly delicious. Dark or purple grain also boasts one of the best nutritional profiles when it comes to rice; each serving has around 5g protein and it’s reduced carbs than dark brown grain or white grain! I toasted mine in just a little coconut oil to improve the taste and it had been unbelievable – specifically with the thai peanut poultry on top.
Truth be told, black or purple grain can be difficult to find, but this is usually the brand I take advantage of (affiliate link!). If you can’t think it is or don’t want to purchase it online, try searching for dark or forbidden rice at Whole Foods or in the Asian cooking section of your supermarket. Still can’t think it is? Then I recommend using a short grain brown grain. (Please know that if you use a brown grain, the cooking food 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 any of you been?! Tell me everything. I’m expecting another with plenty of food ideas for you personally.
If you make this slow cooker thai peanut chicken recipe, make sure to tag #ambitiouskitchen on Instagram ! I really like 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 chicken breasts
1 red bell pepper, thinly sliced
1 cup thai sticky purple rice
2 teaspoons coconut oil
Increase peanut butter, honey, soy sauce, garlic, sizzling sauce and almond milk to the gradual cooker and whisk until sauce is normally well mixed. Add poultry and reddish 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. If you want to find more info in regards to stuffed zucchini boats grilled review our web site. Once performed cooking, remove poultry having a slotted spoon, shred with two forks, after that return to the slower cooker; stir to combine the shredded chicken using the sauce.
About thirty minutes before you 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 with the coconut essential oil for 5 minutes; stirring regularly to toast the grain and infused the coconut essential oil taste in. After five minutes add in water and bring combination to some boil, then cover, reduce temperature to low and simmer for 25 a few minutes. (If you are not really using thai purple sticky grain, then cooking period may vary. For instance, brown grain takes about 45 mins.) After grain is done cooking, remove heat, after that re-cover and let stand for 5 more moments. Once done, time of year with a little salt to flavor.
To make the bowls, consistently distribute grain and chicken at the top. Add warm sauce, peanuts and cilantro on top, if preferred. If you are making for food prep, simply separate into 4 storage containers (keep off toppings until ready to eat). This formula may also be doubled if you’re making for a masses. Makes 4 servings.
Haha when the boys ask for it again and again it really is a sure winner!
I’ve surely got to try that purple sticky grain, this bowl looks so so excellent.