Wednesday, September 29, 2010

Thai Chili Chicken and Noodles

Source: Adapted from Crock-Pot brand cookbook
Servings: 4-6

2 tsp olive oil
1.5 lbs. boneless, skinless chicken breasts, cut into thin strips
1 10oz. bottle asian-style sweet chili sauce
3 tbsp creamy peanut butter
3 cloves garlic, minced
1 14oz. can low-sodium chicken broth
1 8oz. pkg. vermicelli noodles
1 cup shredded carrots
bean sprouts (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 sweet chili sauce, peanut butter and garlic in a small bowl. Pour over chicken. Stir until chicken is well coated with sauce. Add chicken broth and stir well. Cover and cook on low 2 hours.
3. Add noodles and carrots, stir. Cover and cook 30 more minutes or until tender. Garnish with bean sprouts and peanuts if desired.

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