Indonesian Peanut Chicken |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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âHereâs a great make-ahead recipe! I cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze.â To cook her frozen Indonesian Peanut Chicken, Sarah simply removes the bag a day ahead to thaw in the fridge, then pours all the contents into her slow cooker. Sarah Newman - Brooklyn Center, Minnesota Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1/3 cup chopped onion |
1/3 cup water |
1/4 cup reduced-fat creamy peanut butter |
3 tablespoons chili sauce |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
3 cups hot cooked brown rice |
6 tablespoons chopped salted peanuts |
6 tablespoons chopped sweet red pepper |
Directions:
1. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cover and cook on low for 4-6 hours or until chicken is no longer pink.
2. Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper. Yield: 6 servings.
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