Boy oh Boy is Aiden going to be burnt. My sister in law is sick so Aiden will not be dining with his grandparents tonight as per his routine, so he'll be eating Asian food made by a non-Asian. My son is not without his quirks--He lives by an odd set of rules and one of them is non-Asians shouldn't make Chinese, Japanese, Thai, Indian etc food. I dare him to walk in the kitchen of 90% of the Chinese resturants here in Bakersfield because he'd be surprised to see a plethora of my mothers people dicing and woking out (Mexicans). Tonight my man child will be dining on Thai cuisine against his will freshly prepared by the hands of his Swexican mother (half swedish half mexi and yes this is a race).
Thai Chicken ala Swexican (slow-cooker)
serves 6
3/4 cup light coconut milk
2 tbs creamy peanut butter
1 tbs garlic and chile sauce
1/2 tbs minced ginger
salt and pepper
1 1/2 lb boneless chicken breasts (or thighs), cut into bite sized pieces
2 red bell peppers sliced into large chunks
1/2 cup sliced mushrooms
1/2 large yellow onion sliced
1/4 cup fresh cilantro leaves
lime wedges
****
In your slowcooker (hopefully its not a tiny guy), combine coconut milk, pb, chile garlic, ginger and stir. Add the veggies and chicken. Sprinkle the top with salt and pepper (as much as your taste requires)
Cook covered until chicken is cooked through. Roughly 5 hours on Low or 3 on High. When its done serve the chicken mixture over your choice of white or brown rice or noodles. Top with fresh cilantro and a squirt of lime. Note* the more lime juice the better and I added a bit more chile garlic sauce to mine since I like spice.
serves 6
3/4 cup light coconut milk
2 tbs creamy peanut butter
1 tbs garlic and chile sauce
1/2 tbs minced ginger
salt and pepper
1 1/2 lb boneless chicken breasts (or thighs), cut into bite sized pieces
2 red bell peppers sliced into large chunks
1/2 cup sliced mushrooms
1/2 large yellow onion sliced
1/4 cup fresh cilantro leaves
lime wedges
****
In your slowcooker (hopefully its not a tiny guy), combine coconut milk, pb, chile garlic, ginger and stir. Add the veggies and chicken. Sprinkle the top with salt and pepper (as much as your taste requires)
Cook covered until chicken is cooked through. Roughly 5 hours on Low or 3 on High. When its done serve the chicken mixture over your choice of white or brown rice or noodles. Top with fresh cilantro and a squirt of lime. Note* the more lime juice the better and I added a bit more chile garlic sauce to mine since I like spice.
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