Thai Chicken

Sweet Chili Shrimp and Rice 018 Thai Chicken is something I do not make very often.  Reason being, my husband won’t eat hot (spicy) things.  I on the other hand,  LOVE hot food.  So while debating on what to make for supper I thought why not, I’ll just add the hot sauce on my food before I eat.  Just like the pepperincino I normally add.  While working I use to make this dish quite often because the people I worked with, loved Thai food. They could have eaten it everyday and the hotter the better.

This recipe is pretty standard and whenever I go into a restaurant and have something I like, I try to duplicate it at home.  I set off into my cupboard and see what ingredients I have to work with.  Peanut butter is a staple.  Used in many recipes.  My favorite is the chocolate one.  You know, it’s made in Italy.  That’s right Nutella.  But I wouldn’t waste that in this recipe.  That’s a go to when your feeling out of sorts.  Not to be wasted on bread, rice or noodles.  Just grab a spoon and dig in.  Your in chocolate heaven.  Anyway, it wouldn’t taste right in this recipe.  Or wait a minute, maybe it would.  If it tastes great on a dessert pizza, why not chicken.  Recipe for another day.

Having chicken in the freezer all the time, this is the recipe I made.  Not complicated, everything in a crock pot, cover it and in a few hours it’s done.  Crock pots are great and probably not utilized enough.  I know mine isn’t.

Sweet Chili Shrimp and Rice 003You need 1 cup chicken broth, 1 cup peanut butter and 4-5 tablespoons of Siracha sauce.

Sweet Chili Shrimp and Rice 006Taking the coconut milk, soya sauce, lime juice, peanut butter and chicken broth putting it in a jar and giving it a good shake.  With a lid of course.

Sweet Chili Shrimp and Rice 001Chop 1 onion, 1 red pepper and 1 orange pepper.

Sweet Chili Shrimp and Rice 002Place the peppers and onion into a crock pot.  Grate 2 garlic cloves.

Sweet Chili Shrimp and Rice 004Place 3-4 chicken breasts on top of the veggies.  Feel free to use the dark meat if that’s what you have.  Grate 1 lime.

Sweet Chili Shrimp and Rice 008Pour the contents of your jar into the crock pot.

Sweet Chili Shrimp and Rice 009Cover and cook on low for 6 hours.

Sweet Chili Shrimp and Rice 010Remove chicken from pot and shred.

Sweet Chili Shrimp and Rice 011Place the chicken back into crock pot and keep warm until ready to use.

Sweet Chili Shrimp and Rice 019Boil noodles, drain and place on serving dish…

Sweet Chili Shrimp and Rice 017Top with chicken, chopped chives and chopped hazelnuts.  Drizzle with some more lime juice and if like me, cover with Siracha sauce until you can’t see the chicken.  Last step totally optional and at ones own discretion.

RECIPE

INGREDIENTS

3-4 Boneless, Skinless Chicken Breasts

1 Chopped Onion

1 Chopped Red Pepper

1 Chopped Orange Pepper

1-1/2 Cups Chicken Broth

1 Cup Coconut Milk

1/2 Cup Soya Sauce

1 Cup Peanut Butter

4-5 Tablespoons Siracha Sauce

Juice And Zest Of 1 Lime

Few Sprinkles Of Chopped Chives

Few Sprinkles Of Hazelnuts

PREPARATION

Into a mix 1 cup of chicken broth, 1 cup coconut milk, from a can, 1/2 cup soya sauce juice of one lime and Siracha sauce.  Add the zest of one lime here or into crock pot.

Chop onion, red and orange peppers.  Place into crock pot.  Next add chicken pieces and pour in the liquids from the jar.  Cover and cook for 6 hours on low.

Cook noodles or even rice according to package directions.  Drain.

Place on serving dish and top with chicken.

Easy peasy!

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