My family is definitely getting this dish this week -- a little on the nutty side. Nutty Thai Chicken 1. 9 oz. chicken breast or chicken thigh, sliced 2. 3 cups Asian stir-fry mix (You can find this frozen or make your own using sugar snap peas, bell peppers, water chestnuts, and onions.) 3. 1 tsp. fresh minced ginger OR ½ tsp. ground ginger 4. 1 cup salsa (medium to hot) 5. 1/3 cup natural peanut butter (Chunky is preferred but creamy would work, too.) 6. 2 tbs. soy sauce 7. 2 tbs. lime juice 8. ½ tsp. black pepper (fresh ground is best) 9. 2 tbs. fresh chopped cilantro This can be cooked in a slow-cooker or on the stove. Slow-cooker: Place chicken in slow cook. Combine ginger, salsa, peanut butter, soy sauce, lime juice, and pepper in bowl. Pour mixture over chicken. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 2.5 to 3 hours. *If you want your veggies to be somewhat crispy, wait to place the stir-fry mix in the cooker when there is half hour left; otherwise, you can place them in the cooker from the beginning of cooking time, but just pour them on top of the mixture. Garnish with cilantro and serve immediately. Stovetop: In a large pan, place chicken in pan with a little water. Cover and cook on medium to medium-high heat, until almost done. Make sure to flip the slices to cook both sides. Add remaining ingredients EXCEPT cilantro, and cook until the veggies are slightly tender and chicken is cooked through. Garnish with cilantro and serve immediately. *To add more vegetables, serve this over cooked cauliflower. **To add healthy complex carbs, serve this over cooked whole-wheat penne, brown rice, or quinoa.
Posted on: Mon, 24 Jun 2013 10:29:31 +0000
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