|Recipe and photos updated from March 2009|
This recipe is originally from March 2009 (2 months after I started blogging). At the time, I was so super excited by the results of this dish because to me it was so exotic and different than the good old casseroles that I was used to making. I felt so accomplished!
This was the first recipe that I made on TV. I was so nervous for that TV spot that I don’t even want to go through the archives to see if I can find the video (too nerdy and nervous). I do remember the TV host saying how the chicken was super moist and I was so proud. I made it again to re-picture it and was pleased by the results. Still a good recipe, still worth making! I love the moist bites of chicken, the fresh element of the red bell peppers and the cilantro, and the crunch of the peanuts. I think you’ll like it too! Give it a shot 🙂
- 1 1/2 lbs boneless, skinless chicken breasts or chicken thighs–cut into 1/2 inch pieces
- 1 red bell pepper, cut into short thin strips
- 1 cup chicken broth
- 1/4 cup soy sauce (low sodium works best and ensures it’s not too salty)
- 3 cloves garlic, minced
- 3/4 tsp red pepper flakes
- 2 Tbsp cornstarch
- 1/4 cup water
- 2 Tbsp fresh lime juice
- 1/3 cup creamy or chunky peanut butter
- 12 oz hot cooked pasta (I used thin spaghetti noodles)
- 3/4 cup chopped peanuts or cashews
- 3/4 cup snipped cilantro
- Salt and pepper
- Combine broth, soy sauce, garlic, and red pepper flakes in slow cooker, Whisk.
- Add in the pieces of chicken and the red bell pepper.
- Cover and cook on low for 3 hours.
- Mix cornstarch with 1/4 cup water in small bowl until smooth. Turn slow cooker on High. Stir in peanut butter, and cornstarch mixture and lime juice until smooth. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well.
- Serve over pasta. Sprinkle with peanuts or cashews and cilantro.
Ideal slow cooker size: 4-6 quart