Meal Prep Idea: Slow Cooker Thai Peanut Poultry with Sticky Coconut Crimson Rice
Sluggish cooker Thai peanut chicken served over a scrumptious sticky coconut crimson rice. Healthy, easy to make and perfect for meal prep or a weeknight supper. 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 cultural, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood offers some of the most unique food in the town. A couple weeks ago, Tony and I decided to try a brand-new Thai restaurant that always seemed to be bustling with people, actually during 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. Once we had been seated, I noticed some other clients slurping up broth from big steaming bowls of pho with thick noodles; you can also smell the green onions they garnished over the top of the soup. Immediately, Tony and I could tell that this place would become our neighborhood favorite. A jewel of sorts.
Upon glancing at the menu, I noticed that peanuts and poultry were a theme that everyone seemed to enjoy. Noodles using 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 turn it right into a slow cooker meal you could make any moment of year right at home. A creamy accurate peanut butter sauce made with either coconut or almond dairy is definitely poured over poultry within the gradual cooker to generate the ultimate ease and comfort food. Serve over grain and you’ve got yourself a nutritious well-balanced meal.
Tony requested that we have this at least 3x a month. That must mean it’s fairly damn good, right?
Now you might be wondering the actual hell Thai sticky crimson grain is. Don’t get worried, I’ve got answers!
Purple sticky grain is also known as black rice, or sometimes forbidden rice. It’s slightly lovely in flavor, a little sticky and chewy, and certainly delicious. Dark or purple grain also boasts one of the better nutritional profiles when it comes to grain; each serving has around 5g protein and it’s reduced carbs than brownish grain or white grain! I toasted mine in a little coconut essential oil to enhance the taste and it was unbelievable – specifically with the thai peanut chicken on top.
Honestly, black or purple grain can be difficult to find, but this is typically the brand I take advantage of (affiliate hyperlink!). If you cannot find it or don’t want to purchase it on-line, try looking for dark or forbidden rice at Entire Foods or in the Asian cooking section of your grocery store. Still can’t think it is? Then I suggest using a brief grain brown grain. (Please know that if you are using a brown grain, the cooking food time will vary, so just focus on the package.)
UM ALSO, I think I forgot to tell you guys that I’m going to Israel next week. Have any of you been?! Inform me everything. I’m hoping another with plenty of food ideas for you.
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.
Prep time:
10 mins
Cook time:
3 hours
Total time:
Ingredients
1/2 tablespoon honey
2 tablespoons reduced sodium soy sauce (gluten free of charge, if desired)
2 cloves garlic clove, 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
Instructions
Increase peanut butter, honey, soy sauce, garlic, sizzling sauce and almond milk to the slow cooker and whisk until sauce is normally well combined. Add poultry and red pepper slices to gradual cooker and spoon sauce on the chicken. Cover and cook on low for 6 hours or high for 2-3 hours. Once done cooking, remove chicken using a slotted spoon, shred with two forks, after that go back to the slower cooker; stir to mix the shredded poultry using the sauce.
About 30 minutes before you decide to will be ready to serve the chicken, make the rice: Place a medium pot over medium heat and add coconut oil and purple sticky rice. Toast rice using the coconut essential oil for 5 minutes; stirring regularly to toast the grain and infused the coconut essential oil taste in. After 5 minutes add in drinking water and bring blend to some boil, after that cover, reduce high temperature to low and simmer for 25 minutes. (If you are not really using thai crimson sticky grain, then cooking time may vary. For example, brown rice takes about 45 a few minutes.) After grain is done cooking food, remove heat, then re-cover and allow are a symbol of 5 more a few minutes. Once done, time of year with a little salt to flavor.
To help make the bowls, equally distribute rice and chicken on top. Add scorching 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 prepared to consume). This recipe can also be doubled if you’re making to get a group. Makes 4 servings.
Haha once the boys ask for 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 good.
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