Thai Peanut Chicken and Peppers
By: Karen Bellessa ...
Published: Wednesday, February 10, 2010 - 3:20pm

Ingredients




12 ounces linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
 cup soy sauce
1 teaspoon sugar
1 red pepper, cut into thin, long strips
1 tablespoon lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish

Preparation

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

About


Serves 4-6
12 oz linguine or fettuccine noodles, cooked and drained
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
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. 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. Serve over noodles and garnish with remaining cilantro and peanuts.
Review:
This was a twist on the day 182's Thai peanut noodles. I loved the use of the red pepper and cilantro. It gave it some color and extra flavor. I was so happy to have leftovers for the lunch the past two days. YUM! 5 stars