As picky as my children are when it comes to fruits and vegetables, they are surprisingly open to new and exotic flavors. We often try different ethnic cuisines and one of their favorites is Thai food. Since we don’t like to eat out too much, I search for recipes I can make at home to try and recreate some of our favorite restaurant dishes. I love this version of Thai peanut chicken, from Rachel Schultz, because it’s very easy and unbelievably delicious. Serve over rice for an amazing and simple Thai dinner at home.
Skinny Crock Pot Thai Peanut Chicken
(image and recipe from Rachel Schultz)
4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
½ cup creamy peanut butter
1 lime, juiced
½ cup vegetable broth
¼ cup soy sauce
½ tablespoon cumin
Place chicken in the base of crock pot. Top with red pepper and onion.
In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken.
Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice.
Top with scallions, peanuts, and cilantro.
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