Post by Loupy on Apr 30, 2015 0:10:54 GMT -7
Thai Chicken
From: Marci @ www.kitchnconnect.com/2014/
Creamy and mildly spicy and easy as can be, Thai chicken has been a favorite around our house for a long time. Every time can be a little different, depending on whether you have a spare zucchini languishing in the fridge, a few extra carrots, a bag of frozen stir-fry veggies, or some snowpeas...or all of the above. Customize the final dish to suit your family's tastes, and then enjoy!
Ingredients:
1 cup coconut milk
1 cup chicken broth
1/4 cup peanut butter
3 T red curry paste (or more, for more spice)
1 T minced garlic
2 T fish sauce
2 T honey
2 T soy sauce, tamari, or coconut aminos
2 T minced fresh ginger
1/4 tsp crushed red pepper flakes
2 pounds chicken breast cubes
1 cup green bell pepper pieces
1/2 cup colored bell pepper pieces
1 cup onion, diced
1/2 tsp Tony's (for Paleo option, substitute 1/8 tsp. each salt, pepper, chili powder and a pinch of cayenne)
4-5 cups fresh or frozen stir-fry vegetables, snow peas, carrot shreds, broccoli florets, or sliced zucchini
extra fresh lime juice, chopped green onions and fresh cilantro for serving prepared brown rice.
Directions:
Stir together coconut milk, broth, peanut butter, curry paste, fish sauce, honey, ginger, garlic, and red pepper flakes until combined.
Add chicken, peppers, and onion.
Gently stir to coat.
Cover and cook on HIGH 3-4 hours or on low 7-8 hours, until desired doneness (and depending on your equipment).
Thirty minutes before you're ready to eat, turn to high, add the 4-5 cups frozen vegetables.
Cover, cook on HIGH
To serve:
Serve over rice, garnished with green onion slices, cilantro, and lime juice
To freeze:
Mix the sauce in the bag, add the chicken, green and colored peppers and onion. Seal, remove excess air, label, and freeze.
To cook from frozen:
Slowcooker:
Thaw slightly so it’ll fit in your slow cooker, but do NOT thaw completely.
Use scissors or knife to cut away bag. Place frozen meal in crockpot.
Cover and cook 7-8 hours on low.
Stovetop directions:
Thaw overnight in fridge, then simmer gently for 60 minutes or so until chicken is done.
Add 4-5 cups frozen vegetables, cover, and cook 30 minutes more.
Serve.
On Cook Day You Need:
rice, cilantro, green onion, fresh lime juice
From: Marci @ www.kitchnconnect.com/2014/
Creamy and mildly spicy and easy as can be, Thai chicken has been a favorite around our house for a long time. Every time can be a little different, depending on whether you have a spare zucchini languishing in the fridge, a few extra carrots, a bag of frozen stir-fry veggies, or some snowpeas...or all of the above. Customize the final dish to suit your family's tastes, and then enjoy!
Ingredients:
1 cup coconut milk
1 cup chicken broth
1/4 cup peanut butter
3 T red curry paste (or more, for more spice)
1 T minced garlic
2 T fish sauce
2 T honey
2 T soy sauce, tamari, or coconut aminos
2 T minced fresh ginger
1/4 tsp crushed red pepper flakes
2 pounds chicken breast cubes
1 cup green bell pepper pieces
1/2 cup colored bell pepper pieces
1 cup onion, diced
1/2 tsp Tony's (for Paleo option, substitute 1/8 tsp. each salt, pepper, chili powder and a pinch of cayenne)
4-5 cups fresh or frozen stir-fry vegetables, snow peas, carrot shreds, broccoli florets, or sliced zucchini
extra fresh lime juice, chopped green onions and fresh cilantro for serving prepared brown rice.
Directions:
Stir together coconut milk, broth, peanut butter, curry paste, fish sauce, honey, ginger, garlic, and red pepper flakes until combined.
Add chicken, peppers, and onion.
Gently stir to coat.
Cover and cook on HIGH 3-4 hours or on low 7-8 hours, until desired doneness (and depending on your equipment).
Thirty minutes before you're ready to eat, turn to high, add the 4-5 cups frozen vegetables.
Cover, cook on HIGH
To serve:
Serve over rice, garnished with green onion slices, cilantro, and lime juice
To freeze:
Mix the sauce in the bag, add the chicken, green and colored peppers and onion. Seal, remove excess air, label, and freeze.
To cook from frozen:
Slowcooker:
Thaw slightly so it’ll fit in your slow cooker, but do NOT thaw completely.
Use scissors or knife to cut away bag. Place frozen meal in crockpot.
Cover and cook 7-8 hours on low.
Stovetop directions:
Thaw overnight in fridge, then simmer gently for 60 minutes or so until chicken is done.
Add 4-5 cups frozen vegetables, cover, and cook 30 minutes more.
Serve.
On Cook Day You Need:
rice, cilantro, green onion, fresh lime juice