Recipe Friday: Thai Chicken

"In Thailand's history, there have been dissensions from time to time, but in general, unity has prevailed." Bhumibol Adulyade

I don't know that much about Thailand's history, but I love the food! If you've never tried Thai cuisine, or love it but have never attempted to make it, here's an easy recipe for your crock pot!  You'll amaze your family with your culinary skill when you serve this delicious dish for dinner.

I've adapted this recipe from one I found in Woman's Day Magazine.  My version is a little bolder in flavor because I've upped a few of the ingredients, and instead of using mint, I substitute cilantro.

Minimal cutting and chopping is involved and you do need to squeeze some lime juice.  Other than that, it's pretty quick to prepare.  Serve over rice, have a salad--and you have a restaurant quality meal for a fraction of the price! Happy eating, and happy writing! Ah, the beauty of the crock pot--it does the cooking so you can do the writing. Enjoy!

Thai Chicken

3 lbs boneless, skinless chicken thighs
1 medium onion, thinly sliced
1 large red or green pepper, sliced in strips
1 can (14 1/2 oz) diced tomatoes with jalapenos
1/2 cup peanut butter
3 T soy sauce
3 T lime juice
2 t ground ginger, or a 2 inch piece of fresh, finely chopped
8 oz frozen sugar snap peas
1/4 cup fresh cilantro, chopped

Put chicken and onion in 3 1/2 quart or larger crock pot.  Add pepper strips. In a medium bowl, mix tomatoes, peanut butter, lime juice, soy sauce and ginger.  Pour mixture over chicken.  Cover and cook on low 7 to 9 hours.  Stir in sugar snap peas and cilantro and cook for an additional 15 minutes.  Makes 4 servings.

Have you ever had Thai food? If so, have you ever made it yourself? Tweet me @maria_mckenzie. Thanks for stopping by!