1 1/2 lb chicken cut into 1/2 inch pieces
1 red bell pepper, cut into short thin strips
1 1/4 cups chicken broth, divided
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
2 tbsp cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup creamy or chunky peanut butter
12 oz hot cooked vermicelli pasta
3/4 cup peanuts or cashews chopped
3/4 cup cilantro chopped
Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with remaining 1/4 cup broth in small bown until smooth. Turn slow cooker on High. Stir in green onions, peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts or cashews and cilantro.
I loved loved loved this recipe! It is the thai recipe I've been searching for. It was sent to me by my friend Emily. Thanks Emily! I skipped out of the green onions and I only put a dash of red pepper in. I'm not a big fan of hot and spicy foods. I also served it over rice instead of noodles. I also used lime juice to mix with the cornstarch instead of the 1/4 cup of broth. I loved the lime taste. I give this recipe 5 stars. This recipe could be gluten free too if you use lachoy soy sauce.