THAI CHICKEN & NOODLES
2 tsp olive oil
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 bottle (about 10 ounces) chili sauce
3 Tbsp peanut butter
3 gloves garlic, minced
1 can (@14 oz) chicken broth (I used 2 cups of homemade)
8 oz vermicelli noodles
1 cup shredded cabbage and carrot mix
1 cup bean sprouts (optional)
Chopped fresh cilantro (optional)
Chopped roasted peanuts (optional)
1. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.
2. Stir together chili sauce, peanut butter and garlic in small bowl. Pour over children. Stir until chicken is well coated with sauce. Add broth and stir well. Cover; cook on LOW 2 hours.
3. Add noodles and cabbage mix. Cover; cook 30 minutes or until noodles and cabbage are tender. Garnish with bean sprouts, cilantro, and peanuts, if desired.
Makes 6 servings
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 bottle (about 10 ounces) chili sauce
3 Tbsp peanut butter
3 gloves garlic, minced
1 can (@14 oz) chicken broth (I used 2 cups of homemade)
8 oz vermicelli noodles
1 cup shredded cabbage and carrot mix
1 cup bean sprouts (optional)
Chopped fresh cilantro (optional)
Chopped roasted peanuts (optional)
1. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.
2. Stir together chili sauce, peanut butter and garlic in small bowl. Pour over children. Stir until chicken is well coated with sauce. Add broth and stir well. Cover; cook on LOW 2 hours.
3. Add noodles and cabbage mix. Cover; cook 30 minutes or until noodles and cabbage are tender. Garnish with bean sprouts, cilantro, and peanuts, if desired.
Makes 6 servings
1 comments:
This sounds delicious. Thanks!
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