Ingredients
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3 boneless skinless chicken breasts
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1 cup salsa (any kind)
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1/2 cup peanut butter (I use crunchy)
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1 teaspoon grated fresh ginger
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3 cloves grated fresh garlic
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1/4 cup coconut milk (I've made it without)
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8 ounces mushrooms (sliced)
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 cup chopped snow peas
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1 cup bean sprouts
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1/4 cup peanuts (crushed)
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fresh cilantro
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salt and pepper
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egg noodles (cooked)
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2 tablespoons soya sauce
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1 lime, juice and zest of
Instructions
- Heat crock to med.
- Cut chicken into chunks.
- Heat frying pan on high.
- Sear chicken, throw into crock pot.
- In a bowl mix:
- Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
- Pour over chicken.
- Salt and Pepper to taste.
- Put lid on crock.
- After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
- When at a slow simmer, add mushrooms.
- After another hour, add chopped bell peppers and chopped snow peas.
- Should have about and 45 minutes to an hour left to cook.
- Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
- Note: if you find your mixture to be quite thick in the crock (depends on peanut butter, salsa -- ) I've added a bit of chicken broth to it, to make it "smoother".