Langsung ke konten utama

SLOW COOKER THAI PEANUT CHICKEN




Ingredients
  • 2 cloves garlic minced
  • 2/3 cup peanut butter
  • 1 cup chicken broth
  • 1 lb boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 cup shredded zucchini
  • 1/3 cup soy sauce
  • 1 tsp sugar
  • 1 red pepper cut into thin, long strips
  • 1 tbsp lime juice
  • 1 cup chopped cilantro divided
  • chopped peanuts for garnish
  • 12 ounce linguine noodles cooked and drained

Instructions
  1. Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. 
  2. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro. 
  3. Serve over noodles and garnish with remaining cilantro and peanuts.






Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Chocolate Chip Peanut Butter Pie

INGREDIENTS Crust  3/4 cup graham cracker crumbs  1/4 cup granulated sugar  2 tablespoons brown sugar  4 tablespoons melted butter  Filling   1 1/2 cups heavy cream  8 ounces cream cheese softened  3/4 cup granulated sugar  1 cup creamy peanut butter  1 tablespoon vanilla  1 cup mini chocolate chips  INSTRUCTIONS To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.     Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.  In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add pean...
Posting Komentar
Baca selengkapnya

Williams Sonoma Sour Cream Chocolate Bundt Cake

Ingredients For the cake 2 1/4 cups flour 1 cup unsweetened cocoa powder 2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter 1 1/2 cups sugar 4 eggs lightly beaten 1 teaspoon vanilla extract 1 1/2 cups sour cream 6 oz bittersweet chocolate melted & cooled For the glaze 1 cup sugar 1/2 cup water 1 Tablespoon chocolate liqueur  Instructions To make the cake Preheat your oven to 325 degrees. Spray your bundt pan with non-stick spray and flour or sprinkle with cocoa powder. To a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another large bowl (or bowl of your stand mixer), beat the butter on medium speed until creamy (30-45 seconds). Gradually add the sugar while beating on low until blended. Increase the mixer speed to medium-high and continue beating, scraping down the sides of the bowl as needed, until the...
Posting Komentar
Baca selengkapnya

Chicken and Stuffing Casserole

Ingredients 4 cups cooked, diced chicken* 1 (10.5 ounce) can cream of mushroom soup (I used Campbell’s Healthy Request) 1 (10.5 ounce) can cream of chicken soup (I used Campbell’s Healthy Request) 1 cup milk 1 stick (8 tablespoons) butter, melted 1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix) Instructions Preheat oven to 350F (180C).  Spray a 9x13-inch baking dish with cooking spray. In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken. Pour chicken mixture into prepared baking dish. In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle over chicken mixture. Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top. Read Full Recipe >...
Posting Komentar
Baca selengkapnya