Thursday, April 14, 2011
1-1/2 lbs. boneless, skinless chicken breasts, diced
1 red bell pepper, cut into short, thin strips
1 cup chicken broth
1/4 cup soy sauce
3 garlic cloves, minced
1/4 - 1/2 tsp. red pepper flakes (depending on how spicy you like things)
2 Tbs. cornstarch
1/4 cup lime juice
1/3 cup chunky peanut butter
3/4 cup chopped peanuts or cashews (we really liked it with honey roasted peanuts)
3/4 cup chopped cilantro
Cooked spaghetti noodles or rice
Directions: Place chicken, bell pepper, broth, soy sauce, garlic, and red pepper flakes in slow cooker.
Cover and cook on LOW for 3 hours. Mix cornstarch with lime juice in small bowl until smooth.
Turn slow cooker on HIGH. Stir in 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 spaghetti noodles or rice. Sprinkle with nuts and cilantro. Enjoy!