“Here’s a great make-ahead recipe! I cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze.” 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
- 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
- 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.
- Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper. Yield: 6 servings.
Originally published as Indonesian Peanut Chicken in Healthy Cooking December/January 2010, p43
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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