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Monday, October 12, 2009

Indonesian Chicken with Peanut Sauce

Note: This post has been updated with a new picture and can be found here!

I was looking for a recipe with certain qualifications. I wanted it to be easy, preferably made in a crockpot, and I wanted to have all of the ingredients on hand. This fit the bill and made for a great Saturday night dinner, since I was out and about all afternoon. I love coming home to a house smelling like dinner that's ready to eat!

We both LOVED this recipe! The sauce had a great kick to it and the dish was great topped with cilantro, green onion, and peanuts. I'm really a fan of any meal that incorporates peanuts into it--love that added crunch! We served this over spaghetti squash rather than noodles, mostly because we've recently discovered our love for spaghetti squash. I'll do a post on the squash soon, if you aren't familiar with this awesome pasta substitute, you need to be!

Indonesian Chicken with Peanut Sauce
Recipe from here (I changed accordingly to reduce the serving size)

2 large chicken breasts
3-4 carrots, sliced
3/4 onion, chopped
2 cloves garlic, minced
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/2 teaspoon ginger
1/4 teaspoon hot pepper flakes
1 cup frozen peas
1 tsp white wine vinegar
2 green onions, sliced
1/2 cup dry roasted peanuts
chopped cilantro

1. Place chicken, carrots, onions, and garlic in a crock pot.
2. In a small bowl, whisk together 3/4 cup water, peanut butter, soy sauce, ginger, and hot pepper flakes.
3. Pour sauce into crock pot. Cover and cook on low for 4-6 hours (high for 2 hours). [Ours cooked for about 4 hours on low, then on the "warm" setting for another hour]
4. Add peas and vinegar. Cover and cook for 10 more minutes.
5. Serve over rice or noodles or spaghetti squash (!!). Garnish with green onion, peanuts, and cilantro.

**I have linked this to What's In Your Crockpot?