Thursday, September 10, 2009

Crock-Pot Chicken with Peanut Sauce

6-8 Chicken Breast Tenders
1 can Coconut Milk (14.5-16 oz)
1 cup Chicken Stock
1 cup Peanut Butter
1 Thai Chile or Jalapeno, seeded and finely chopped

Throw it all in a crock pot. Cook on high for 4-6 hours. Whisk sauce together before serving because the oil separates a little while cooking. Add extra chicken sauce to thin out the sauce to desired consistency.

Stir in 1 bunch of fresh spinach
Salt and Pepper to taste

Serve over rice.Not necessarily authentic but quick, easy, and delicious!

Even my 3 year old loves it, served with spring rolls! (Spring rolls: fresh spinach, broccoli slaw, and a little cilantro rolled up in rice wrappers. Wrappers can be found at any Asian Market. They are usually dried. Just soak in warm water for about a minute, until pliable, before using.)

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