Thai Chicken and Noodles
recipe courtesy of Erin Seymour
2 lbs. Chicken, cut into ¾ inch pieces
1 ½ red bell pepper, cut into short thin strips
2 cups chicken broth, divided
3/8 cup soy sauce
4 ½ cloves garlic, minced
1 1/4 tsp. red pepper flakes
½ t salt
3 T Cornstarch
4 green onions, cut into ½ inch pieces
2/3 cup creamy peanut butter
12 oz. cooked vermicelli pasta
¾ cup peanuts or cashews, chopped (optional)
¾ cup cilantro, chopped (optional)
Place chicken, bell pepper, 1 ½ cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on Low 3 hours.
Mix cornstarch with remaining ½ cup broth in small bowl. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.
recipe courtesy of Erin Seymour
2 lbs. Chicken, cut into ¾ inch pieces
1 ½ red bell pepper, cut into short thin strips
2 cups chicken broth, divided
3/8 cup soy sauce
4 ½ cloves garlic, minced
1 1/4 tsp. red pepper flakes
½ t salt
3 T Cornstarch
4 green onions, cut into ½ inch pieces
2/3 cup creamy peanut butter
12 oz. cooked vermicelli pasta
¾ cup peanuts or cashews, chopped (optional)
¾ cup cilantro, chopped (optional)
Place chicken, bell pepper, 1 ½ cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on Low 3 hours.
Mix cornstarch with remaining ½ cup broth in small bowl. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.
No comments:
Post a Comment